Ingredients

The following ingredients have 8 Servings
  • 4 cups butternut squash (cut into 1" cubes)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 medium onion (halved and sliced into 1/2" thick slices)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons taco seasoning
  • 8 whole wheat soft-taco size tortillas (use corn for gluten-free)
  • 1/2 cup toasted pepitas
  • lime wedges and additional cilantro (for serving (optional))
  • 2 large ripe avocados
  • 1 lime (juiced)
  • 1/4 cup chopped red onion
  • 1 small jalapeno (chopped)
  • 1 clove garlic (minced)
  • 2 tablespoons freshly chopped cilantro
  • salt (to taste)
  • 1/3 cup pomegranate arils

Instruction

  • Preheat oven to 400 degrees.
  • On a large rimmed baking sheet, toss the vegetables with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt and pepper until evenly coated.  Spread out in a single layer and roast for 25-35 minutes or until the squash is tender and caramelized.
  • While the vegetables roast, prepare the guacamole.
  • Halve the avocados and remove the pit.  Scoop out the flesh with a spoon and place in a medium bowl.  Using a knife, slice the avocado against the sides of the bowl until it’s chunky (or mash with a fork if you prefer).
  • Add the lime juice, red onion, jalapeno, garlic, cilantro and salt and stir gently to combine.  Gently stir in the pomegranate arils or simply serve on top.
  • Warm the tortillas in the microwave or in the oven after the vegetables have finished cooking.  Top each tortilla with the roasted veggie mixture and top with the guacamole and pepitas.
  • Serve with additional lime and chopped cilantro and enjoy!