Description
These butternut squash tacos with black beans are a cozy, vegetarian taco night hit. Full of sweet and savory flavor, they’re easy to prep, meal-prep friendly, and perfect for fall dinners.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- Pinch of cinnamon
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 clove garlic, minced
- ½ small onion, diced
- Taco-sized tortillas
- Optional toppings: avocado, pickled onions, crumbled cheese, lime, cilantro
Instructions
- Preheat oven to 400°F. Toss squash with olive oil and spices.
- Roast squash for 25–30 minutes until tender and browned.
- In a skillet, sauté onion and garlic until fragrant.
- Add black beans, cumin, and salt. Cook until warmed through.
- Warm tortillas in a skillet or oven.
- Fill each tortilla with beans, roasted squash, and toppings of choice.
- Serve immediately or store ingredients separately for meal prep.
Notes
Use flour or corn tortillas depending on your preference.
Add a dollop of sour cream or a drizzle of lime crema for richness.
Leftover squash and beans work great in salads or bowls.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg