Heat oven to 450° and line a sheet pan with parchment paper 

Ingredients

• 2 Cups butternut squash, peeled, seeded, and cut into a ¼” cube 
• 2 carrots, peeled and diced
• 1 red onion, diced
• 4 Tablespoons olive oil
• ½ teaspoon salt
• 2 teaspoons chile powder
• 1 teaspoon whole cumin seed, ground in a mortar and pestle
• 1 Cup black beans, cooked and drained
• 1 lime, juiced
• ¼ Cup cilantro, chopped
• 5 radishes, diced
• 1 Cup queso fresco, crumbled
• 15 Homemade Corn Tortillas (see recipe) 

Directions

1. In a large mixing bowl, mix butternut squash, carrots, red onion, olive oil, salt, chile powder and ground cumin together. 
2. Spread squash mixture onto a lined sheet pan and roast in the oven for 20 minutes or until caramelized. 
3. In a small mixing bowl, mix black beans, lime juice, and cilantro together. 
4. Top each tortilla with a small amount of beans and squash mixture. 
5. Garnish each tortilla with a sprinkle of radishes and queso fresco. 
6. Serve and enjoy! 

*Fun Fact: The Three Sisters, corn, beans, and squash, not only are a type of companion planting in the garden, but they also make up a complete protein. Which means, when you eat the three together you are consuming a balanced, nutritious diet of complimentary nutrients, including carbohydrates, fiber, and protein, virtually eliminating the need for meat.