Gluten-Free Acorn Squash Tacos – Mikey’s LLC. Skip to content

gluten-free acorn squash tacos

Ingredients:

  • 2 acorn squash, peeled and diced small
  • 2 tablespoons extra virgin olive oil, divided
  • ¼ cup orange juice
  • 1 teaspoon spicy brown mustard 
  • 1 teaspoon cajun seasoning 
  • 1 teaspoon light chili powder 
  • Salt and pepper to taste
  • 1 cup corn 
  • 1 red onion, sliced thin
  • 1 red bell pepper, sliced thin 
  • 2 teaspoons gluten-free taco seasoning 
  • ½ cup canned black beans, drained and rinsed
  • 1 package Mikey’s Gluten-Free Sweets & Beets Tortillas

Instructions:

  1. Heat oven to 350 degrees.
  2. In a bowl toss squash, 1 tablespoon of the oil, orange juice, mustard, cajun seasoning, chili powder, salt and pepper; place on a tray and bake until soft (about 20 minutes).
  3. When squash is almost finished baking, heat a nonstick pan over medium heat. Add remaining oil and saute corn, onion and pepper with the taco seasoning until soft; add black beans and cook 1 minute more. 
  4. Heat the Mikey’s tortillas according to the directions on the package. 
  5. Fill tortillas with the squash, then top with corn mix and serve.