Squash & Chickpea Tacos with Chipotle Slaw

Описание: Who wants the same, old, boring taco time after time? These squash and chickpea tacos are a delicious and easy way to switch up a monotonous routine! And when topped with this homemade cabbage slaw, you're going to want to make these over and over! They're perfect for a weeknight and for the fall season!

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FOR THE SQUASH + CHICKPEA MIXTURE

1 15-ounce can chickpeas
1 pound (about 2 cups cubed) butternut squash
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon onion powder
8-10 corn tortillas

FOR THE SLAW

4 cups shredded cabbage
1 cup diced sweet pepper
1/2 cup diced onion
1/2 cup Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon chipotle pepper purée
1/2 teaspoon salt
1-2 tablespoons honey

FOR THE SQUASH + CHICKPEA MIXTURE

Preheat oven to 425 degrees.

Rinse and drain chickpeas and set aside.

Peel squash, remove the seeds with a spoon, and cut into 1/2-inch cubes.

Place prepared squash and chickpeas on a large sheet pan. Drizzle with oil and top with salt, cumin, paprika, chili, and onion powder. Mix together and spread to an even layer.

Bake in the preheated oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes.

Remove from the oven and let cool slightly. While cooling, make the slaw.

FOR THE SLAW

Shred or thinly slice the cabbage into a large bowl.

Add the pepper and onion.

Top with yogurt, lime juice, chipotle, salt, and honey.

Stir together and taste. Adjust for sweetness or spice.

TO ASSEMBLE TACOS

Assemble tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese), and fresh limes.

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