Three Sisters Tacos | The Whole Grains Council
12 ounces butternut squash, chopped (fresh or frozen and thawed 2 teaspoons olive oil ¾ teaspoon chili powder ½ teaspoon cumin 1 (15-ounce) can corn,
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spatula
- Spoon
- Sliced avocado knife
Ingredients
- 12 ounces butternut squash, chopped (fresh or frozen and thawed
- 2 teaspoons olive oil
- ¾ teaspoon chili powder
- ½ teaspoon cumin
- 1 (15-ounce) can corn, no-salt-added, drained and rinsed
- 1 (15-ounce) can black beans, no-salt-added, drained and rinsed
- ¼ teaspoon paprika
- 3 tablespoons crumbled feta
- ¼ cup plain Greek yogurt
- 1 avocado, sliced
- 8 whole grain corn tortillas, warmed
- Hot sauce, to taste
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