Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli | Simply Sophisticated Cooking
I’m going vegetarian and gluten-free in this episode of BETTER YOU. And I’ll be very surprised if you miss the meat in this taco.

Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli is on the menu today.

As a matter of fact, this is one of Hubby’s favorite tacos. All though he did give me crazy eyes when I announced I was making this particular combo. He’s a convert now!

Tacos are so versatile. You can find a way to pair almost any type of ingredient into a taco. Understanding how flavors pair is the trick to creating a delicious taco.

One thing about the BETTER YOU change is not getting rid of all your favorite foods just to lose weight. Instead, you get to keep your favorite foods while finding ways to make them healthier.

Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli | Simply Sophisticated CookingThis episode is all about tacos.

I LOVE tacos. I know I say it all the time but I really do. If I had to choose one dish to eat all the time, it would be tacos.

The only problem is many of the tacos we eat are loaded with fatty meats, cheeses and sauces. The easiest way to clean up a taco is to switch out the fatty ingredients for healthier options.

You don’t have to go vegetarian, although you would be missing out if you didn’t try some vegetarian tacos like this recipe for Roasted Delicata Squash, Kale and Black Bean Tacos.

The Tortilla

I mostly use corn tortillas. Not only are most of them gluten-free but they add so much flavor to the taco while adding whole grain to your diet. Of course, you do have to read labels when buying to make sure of what you’re getting or make your own.

The Meat

Instead of using fatty cuts of meat, use lower-fat meats such as chicken breast or thighs, fish, lean pork or beef, buffalo or ground turkey and chicken. Or skip the meat in favor of whole grains, beans or vegetables.

Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli | Simply Sophisticated CookingThe Veggie Layer

You could stick to the simple lettuce and tomato taco veggie routine or switch it up. One of our favorite veggie toppings to a mixture of sautéed fresh fennel, red bell pepper, spicy chili peppers, onions, garlic and cabbage or kale.

We also use more veggies than meat when building the tacos so as to reduce our meat consumption.

The Cheese

The soft cheeses used most often for tacos is very high in fat. Try using less cheese on your tacos to reduce fat and calories. And switching to healthier cheeses (harder, aged cheeses have less fat) such as goat cheese, cotija cheese or leaving off the cheese in favor of a delicious sauce.

The Sour Cream

Get rid of the sour cream. It’s horrible for your health including artery clogging. Instead, use plain yogurt. We prefer Greek yogurt because it has almost the same taste and consistency as sour cream, so no loss of flavor or texture.

The Sauce

If you’re using taco sauce, read the label and choose options with fewer preservatives and added sugar.

Most creamy sauces on tacos are filled with fatty cheeses or mayo. Make your own creamy sauces using mostly or all plain yogurt and you’ll never miss your regular sauces.

Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli | Simply Sophisticated CookingNow that we’ve finished making over our tacos with healthier options, let’s get back to these delicious Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli.

Slices of roasted buttery squash are layered over mashed black beans and topped with crispy kale and a spicy sweet smoked Spanish paprika and chili aioli.

Btw, the Smoked Spanish Paprika and Chili Aioli is the perfect sauce and flavor of the authentic Patatas Bravas we ate in Spain. So delicious! The ingredients are slightly different from the original dish but it’s the exact same flavor.  So if you’re thinking tapas night, cook up some potatoes and make this aioli.

Not only are these tacos low on fat but they’re gluten-free and vegetarian. If you want vegan, don’t use the yogurt aioli and cotija cheese.

I highly doubt you’ll miss the meat.  These Roasted Delicata Squash, Kale and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli are loaded with beautifully paired sweet, spicy and earthy flavors. Perfect for working towards those goals of saving the planet and being a BETTER YOU.

Print Recipe
Roasted Delicata Squash and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli Yum
You'll never miss the meat in these perfect fall/winter tacos featuring roasted delicata squash, crispy kale and black beans topped with cotija cheese and a smoky sweet heat aioli on corn tortillas.
Roasted Delicata Squash and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli | Simply Sophisticated Cooking
Prep Time 20 minutes
Cook Time 1 hour
Servings
8 to 10 tacos
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
8 to 10 tacos
Ingredients
Roasted Delicata Squash and Black Bean Tacos with Smoked Spanish Paprika and Chili Aioli | Simply Sophisticated Cooking
Instructions
Ingredient Prepping and Cooking
  1. Preheat oven to 350 F.
  2. Place delicata squash halves on a baking sheet and roast in oven until soft, about 40 to 45 minutes. Remove from oven and allow to cool.
  3. When squash is cool, slice into 1/4" slices. No need to peel, skin is edible and tasty.
  4. While squash is cooking, mash black beans with cumin, salt and pepper and a drizzle of olive oil.
  5. For crispy kale: Lightly coat kale with olive oil and cook small amounts of the kale fast in a large skillet or griddle over medium-high heat. Kale with crisp and slightly blacken in places. Remove kale from pan and continue until all kale is cooked.
Taco Assembly
  1. On a warm tortilla, layer the ingredients. First, a small portion of mashed black beans, followed by kale, then several slices of squash and sprinkled with cotija cheese. Drizzle the Smoked Spanish Paprika Aioli over the top.
  2. Serve warm and enjoy.
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Print Recipe
Smoked Spanish Paprika and Chili Aioli Yum
The sweet, smokey heat of Smoked Spanish Paprika, chili and lime combine with yogurt and mayo for an aioli reminiscent of the patatas bravas sauces we ate in Spain.
Prep Time 5 minutes
Cook Time 5 minutes
Servings
1 1/2 cups
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
1 1/2 cups
Ingredients
Instructions
  1. Heat olive oil in a small pot over medium-low heat. Stir in mayo, yogurt, lime juice and season with salt and pepper.
  2. Add garlic, paprika and chili powder and cook until fragrant, about 1 minute. Remove from heat.
  3. Stir in mayo, yogurt, lime juice and season with salt and pepper.
  4. Use on patata bravas, tacos or for any dish where you want a sweet, spicy aioli.
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More Ways to Have Your Tacos and Enjoy Them:

Slow Cooker Chicken Tacos from Simply Sophisticated Cooking

Poblano Mushroom Tacos with Cilantro Yogurt Sauce from Half Baked Harvest

Turkey and Lentil Tacos with Apple Fennel Slaw and Honey Chipotle Aioli from Simply Sophisticated Cooking

Slow Cooker Flank Steak Street Tacos from Kevin Is Cooking

Blackened Chicken Tacos from Simply Sophisticated Cooking

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