Calling all taco lovers, these colorful Butternut Squash Tacos are for you! You'll love the yummy roasted squash and black bean filling, which is paired with a creamy avocado sauce and crunchy slaw topping. It's a mouthwatering combination that's easy to make and so delicious!
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Ginnie's Take
Tacos are a frequent dinner at my place. I love experimenting with different flavors, and now that fall is here, my favorite Butternut Squash Tacos have entered the rotation! These colorful tacos have the best combination of flavors and textures: perfectly seasoned squash and black beans, a luscious avocado cream sauce, and a zesty, crunchy slaw topping. With its tasty Mexican flavors, this recipe is perfect for winter squash fans and skeptics alike!
Why You'll Love This Recipe
- Delicious - These veggie tacos are bursting with vibrant flavors. You won't be able to resist the delicious combination of spiced squash, creamy sauce, and crunchy slaw. They're sooo good!
- Easy - Because the filling is roasted, there's no standing over a hot stove. Your oven does all the work! And while the squash bakes, you'll make the quick sauce and slaw toppings.
- Versatile - Serve these tasty tacos for a weeknight dinner, or invite your friends over for a weekend taco party! You'll find helpful make ahead tips that make throwing the recipe together a snap, and it's easy to customize, too.
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Ingredients
These Roasted Squash Tacos are made with easy to find ingredients! Here's what you'll need:
- Squash - You'll need a butternut squash, of course.
- Beans - As well as a can of black beans.
- Spices - The squash is tossed with a fragrant (not spicy) mix of ground cumin, smoked paprika, chili powder, and garlic powder (plus olive oil) before roasting.
- Toppings - The tacos have three simple toppings: Avocado Crema (made with avocado, sour cream, and lime juice), Taco Slaw (made with cabbage, carrots, lime juice, and olive oil), and lime wedges for squeezing over the tacos.
- Tortillas - You'll serve the tacos on corn tortillas.
This recipe is naturally vegetarian, nut free, and gluten free (read labels carefully if you have an allergy). To make it vegan and dairy free, simply use plant based sour cream when preparing the crema.
You'll Also Need
You'll need a sharp, sturdy knife to prep the butternut squash and other veggies, a fine mesh strainer (or colander) to drain and rinse the black beans, a few bowls, and a large baking sheet to roast the squash and beans.
How to Make Roasted Butternut Squash Tacos
These Butternut Tacos have a few components, but each one is easy to make! You'll find a detailed recipe card below, but here's a quick overview of the process:
- Roast squash. Start by tossing the chopped butternut with the spices and olive oil. Then bake until tender.
- Add beans. Top the squash with the black beans, then bake until the beans are hot. Add a squeeze of lime juice, then mix well.
- Make slaw + crema. While the filling cooks, mix the cabbage, carrots, lime juice, olive oil, and salt to make the slaw. Set that aside, then blend the avocado, sour cream, and lime juice in your food processor to make the crema.
- Assemble tacos. Heat the tortillas, then top with the squash-bean filling, followed by the crema and slaw. Serve with lime wedges.
Don't those Butternut Squash Tacos look delicious? I predict that you're going to love each and every bite!
Variations
These yummy Roasted Squash Tacos are fun to customize! Try one of these easy ideas:
- Squash - Substitute another type of squash. Kabocha, pumpkin, or even sliced delicata squash would also be delish.
- Sweet Potatoes - Swap in sweet potatoes for the butternut squash.
- Beans - Replace the black beans with pinto beans.
- Slaw - Save time by using a package of coleslaw mix for the slaw.
- Spices - Use a spice blend, such as taco seasoning or even adobo seasoning, instead of the individual spices.
- Salsa - Top the tacos with your fave salsa, instead of the crema. This Pineapple Salsa would work great! I used a pink pineapple to make it, but a regular pineapple works well, too.
- Spicy - Add some hot sauce for a little kick. This habanero sauce is my fave!
- Vegan + Dairy Free - Use plant based sour cream when making the avocado crema.
Serving Suggestions
These veggie-packed Butternut Squash and Black Bean Tacos make a great one dish meal. You can also serve them with simple sides (like refried beans and Mexican rice) or an easy salad (this Kale, Apple, and Pumpkin Seed Salad is a fave). For a party, add some snacks (like Guacamole and chips or Texas Nachos). And don't forget a delicious drink (try my Watermelon Agua Fresca or Mexican Hot Chocolate) to wash it down!
Storage
If you have leftovers, store the bean and squash filling, crema, and slaw in separate containers in your refrigerator. The slaw is best when eaten within a day or two, but the filling and crema will both stay fresh for three to four days. Warm the filling gently in your microwave before serving.
Related Recipes
Looking for more veggie taco ideas? Try one of these delicious recipes next:
- These Crispy Black Bean Tacos are super quick and so tasty!
- Fire up the grill to make these yummy Grilled Portobello Tacos.
- Wake up to these easy Black Bean and Egg Tacos!
- These Tofu Tacos couldn't be easier to make, and they also have a slaw topping!
- Craving something a little different? You'll love these mouthwatering Korean Tofu Tacos.
- Crispy Black Bean Taquitos are a fun rolled twist on the classic recipe.
- This Vegetarian Taco Casserole is the perfect treat when you're craving comfort food!
Butternut Squash Tacos with Black Beans
Ingredients
For Butternut Squash and Black Beans:
- 4 cups chopped butternut squash (½-inch cubes)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- kosher salt
- 1 (15 ounce / 425 gram) can black beans, drained and rinsed
- 1 large lime
For Taco Slaw:
- 3 cups thinly sliced cabbage (about ½ small head; I used a mix of green and red cabbage)
- 1 medium carrot, shredded
- 1 large lime, juiced
- 2 teaspoons extra virgin olive oil
For Avocado Crema:
- 1 large avocado, cut into chunks
- ⅓ cup sour cream
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
For Assembling:
- 12 corn tortillas
Equipment
- Large Frying Pan (or Microwave)
Instructions
Prepare Butternut Squash and Black Beans:
- Preheat oven to 425°F (220°C).
- Place 4 cups chopped butternut squash on a large baking sheet. Top with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder. Sprinkle generously with salt, then mix well with clean hands or a spatula.
- Spread squash into a single layer, then roast for 20 minutes. Flip, then bake for 10 more minutes (or until squash is browned and tender).
- Sprinkle black beans (1-15 ounce can, drained and rinsed) over roasted squash. Bake for 5 more minutes (or until beans are hot).
- Cut 1 lime in half. Squeeze 1 half over the squash and beans. Mix well, then taste and season with additional salt, if needed. (Cut other lime half into small wedges, then reserve for serving.)
Prepare Taco Slaw:
- While squash roasts, combine 3 cups sliced cabbage and 1 shredded carrot in a medium bowl. Mix well.
- Stir in juice from 1 lime, 2 teaspoons olive oil, and salt to taste. Taste, then season with additional lime juice or salt, if needed. (I used ½ teaspon salt total.) Set aside.
Prepare Avocado Crema:
- After making slaw, combine 1 avocado, ⅓ cup sour cream, 2 tablespoons lime juice, and ½ teaspoon salt in food processor. Blend until totally smooth, then season to taste with additional salt (if needed). Set aside.
Assemble Tacos:
- Heat a large skillet over medium heat. Add tortillas in a single layer (you will need to do this in batches). Cook tortillas until just softened and hot, flipping once.
- Divide butternut squash filling evenly between tortillas, then top with avocado crema, followed by the taco slaw. (You may have a little slaw or crema leftover.)
- Serve tacos immediately with reserved lime wedges. Enjoy!
Notes
Nutrition
