Butternut Squash Tacos with Black Beans
These yummy veggie tacos are easy to make and so delicious! Perfect for dinner any night of the week.
Servings: 12 tacos
Calories: 175kcal
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
Servings - This recipe makes 12 tacos, which will serve 4 to 6 people (2 to 3 tacos each).
Squash - For reference, my butternut squash weighed 1 pound 14.7 ounces (870 grams). You can use other types of squash too, or even sweet potatoes.
Slaw - Feel free to substitute 3 ½ cups packaged coleslaw mix for the cabbage and carrots.
Tortillas - Heating tortillas makes them flexible and helps them hold together when eating. I usually heat tortillas in a skillet, then add the toppings as soon as they come off the pan (this way, they stay warm). You can also heat them on a comal (a more traditional method), over a gas burner (be very careful), or in a microwave. If microwaving, wrap all 12 tortillas with a damp paper towel, followed by a dry paper towel (or kitchen towel). Then heat for 30 to 45 seconds, or until hot.
Make Ahead - Save time by chopping the squash, slicing the cabbage, and shredding the carrot in advance. You can also prepare the avocado crema ahead of time. Then when dinner rolls around, cook the squash-bean filling as directed and prepare the slaw.
More - Check out the info before this post for helpful tips, recipe variations, serving suggestions, and more!
Nutrition
Calories: 175kcal
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