Looking for a delicious vegetarian taco option that’s both hearty and healthy? These Butternut Squash and Black Bean Tacos are exactly what you need. I’ve combined tender, roasted butternut squash with protein-rich black beans to create a filling that’s bursting with flavor and nutrition. The natural sweetness of the squash pairs perfectly with the earthiness of the beans, creating a satisfying meal that even meat-lovers will enjoy.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, diced
- 12 corn or flour tortillas
- 2 limes
- Salt and pepper to taste
- Optional toppings: fresh cilantro, crumbled cotija cheese, avocado slices, sour cream
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast the squash for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- While the squash roasts, warm the black beans in a small saucepan over medium heat. Season with a pinch of cumin and salt.
- Heat your tortillas in a dry skillet or wrap them in foil and warm in the oven for 5 minutes.
- Assemble the tacos by filling each tortilla with roasted squash, black beans, and diced red onion.
- Squeeze fresh lime juice over the filling and add your chosen toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 (12 tacos)
Recipe Notes
For the best results, keep these helpful tips in mind:
- Cut the butternut squash into equal-sized cubes (about 3/4 inch) to ensure even cooking.
- To save time, you can find pre-cut butternut squash in many grocery stores.
- Make sure not to overcrowd the baking sheet when roasting the squash – this helps achieve better caramelization.
- If your tortillas are prone to breaking, try double-layering them.
- These tacos keep well for meal prep – store the filling separately from the tortillas and toppings.
- For extra flavor, try adding a chipotle pepper in adobo sauce to the black beans while warming them.
These Butternut Squash and Black Bean Tacos are perfect for Meatless Monday, Taco Tuesday, or any day you’re craving a nutritious, flavorful meal. The combination of textures and flavors makes them a crowd-pleaser, and they’re easily customizable with your favorite toppings.
Butternut Squash and Black Bean Tacos
Ingredients
- 1 medium butternut squash peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can 15 oz black beans, drained and rinsed
- 1 small red onion diced
- 12 corn or flour tortillas
- 2 limes
- Salt and pepper to taste
- Optional toppings: fresh cilantro crumbled cotija cheese, avocado slices, sour cream
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast the squash for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- While the squash roasts, warm the black beans in a small saucepan over medium heat. Season with a pinch of cumin and salt.
- Heat your tortillas in a dry skillet or wrap them in foil and warm in the oven for 5 minutes.
- Assemble the tacos by filling each tortilla with roasted squash, black beans, and diced red onion.
- Squeeze fresh lime juice over the filling and add your chosen toppings.
