Butternut Squash Taco Wraps

Butternut Squash Taco Wraps

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
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 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

Instructions

  • Preheat oven 425 DegF.
  • Combine Cubed Squash, Thinly Sliced Onion, Oregano, Chipotle Powder, 2 Tbsp 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 Tbsp 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.

Nutrition

Calories: 307kcal | Carbohydrates: 33g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Sodium: 1177mg | Potassium: 789mg | Fiber: 9g | Sugar: 5g | Vitamin A: 14011IU | Vitamin C: 40mg | Calcium: 135mg | Iron: 5mg
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Adapted from “Butternut Taco Wraps with Hemp Seed Cream” found within FOOD What the Heck Should I Cook by Mark Hyman, MD

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