Ingredients
Prep
- 2 lb frozen butternut squash thawed
- 1 1/2 T extra-virgin olive oil
- 1 t cinnamon
- salt and pepper to taste
- 30 oz lentils canned
- 2 t cumin
- 1/2 t chili powder
- 1 t minced garlic
On Cooking Day
- 1 pkg whole wheat or corn tortillas
- 1 C shredded cheddar cheese
- 1/4 C sour cream optional
- 3 T fresh cilantro optional
- 2 avocados
- 2 tomatoes
Instructions
To Assemble
- Drain any water off of thawed butternut squash and add to zipper bag. Add next three ingredients and toss to coat.
- Drain and rinse lentils and add to a second zipper bag. Add next three ingredients to the lentils bag and toss to coat.
To Cook
- Roast butternut squash on a baking sheet at 400 for 20-30 minutes or until tender. Warm lentils in a medium sauce sauce pan. Toss warmed lentils with roasted squash.
- Spoon squash mixture into warmed tortillas. Top with cheese, sour cream, and cilantro if desired. Slice avocado and tomato, season with salt & pepper to taste and serve.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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