Chickpea Butternut Squash Tacos

This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

  • 1 pack taco seasoning
  • 6 tbsp lime juice, divided
  • 1 tbsp olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 lb butternut squash, diced chickpea size
  • 1 c chopped cabbage, sliced thin
  • 1 avocado, sliced thin
  • Mexican creama or sour cream
  • Taco sheslls
  • Hot sauce

Preheat oven to 400.

In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

Toss cabbage with remaining lime juice.

Steam taco shells to soften for 10 min.

To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

Serves 6. 7 WW points per 2 taco.

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