Name: Butternut Squash Taco Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Butternut Squash (Peeled, Seeded & Cubed); 1 Butter Lettuce; 1 Yellow Onion (Thinly Sliced); 1 Tomato (Diced); 1 Lime (Zested & Juiced); 1 tsp Oregan; 1/2 cup Cilantro; 1 tbsp Mint (Minced); 1 tbsp Garlic (Minced); 3 tbsp Coconut Oil (Divided); 1 cup Black Beans; 1 tsp Oregano; 1/4 tsp Chipotle Powder; 1/4 tsp Smoked Paprika; 2 tsp Sea Salt (Divided); 1/4 cup Hemp Hearts; 2 tbsp Lime Juice; 2 tbsp Water

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Butternut Squash Taco Wraps

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings:

Calories: 307kcal

Ingredients

1 lb Butternut Squash Peeled, Seeded & Cubed
1 Butter Lettuce
1 Yellow Onion Thinly Sliced
1 Tomato Diced
1 Lime Zested & Juiced
1 teaspoon Oregan
½ cup Cilantro
1 tablespoon Mint Minced
1 tablespoon Garlic Minced
3 tablespoon Coconut Oil Divided
1 cup Black Beans
1 teaspoon Oregano
¼ teaspoon Chipotle Powder
¼ teaspoon Smoked Paprika
2 teaspoon Sea Salt Divided
¼ cup Hemp Hearts
2 tablespoon Lime Juice
2 tablespoon Water

Instructions

Preheat oven 425 DegF.
Combine Cubed Squash, Thinly Sliced Onion, Oregano, Chipotle Powder, 2 tablespoon Olive Oil & Sea Salt and toss until mixed thoroughly then spread out over a baking sheet. Roast for 20 minutes.
In a large skilled over medium-high heat warm the beans. Once the squash is finished, add it to the beans.
Using a food processor whiz the Hemp Hearts, Mint, Garlic, Lime Juice, 1 tablespoon Olive Oil, Paprika, Sea Salt & water until smooth.
Separately, combine the Tomatoes, Cilantro, Lime Zest & Juice, Sea Salt and mix until thoroughly combined.
Over a Butternut Lettuce Leaf, add the squash and top with the salsa and hemp heart cream.