These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!

Butternut squash and black bean tacos - Daisybeet

Pretty much any way you serve them, tacos are delicious. Tortillas (delicious) wrapped around Mexican spiced ingredients (delicious) with toppings like guacamole, salsa, and cheese (extra delicious). My advice: don’t trust anyone who says they don’t like tacos. Especially these butternut squash and black bean tacos!

While I’m still not quite ready to give up summer, I am starting to embrace the fall produce I see at the market. I love squash of all kinds, so I was super excited to find butternut squash on my latest shopping trip! The sweetness of roasted butternut squash in these tacos is the perfect contrast to the smoky black beans and cooling cabbage slaw.

Butternut squash and black bean tacos - Daisybeet

Why you’ll love these butternut squash and black bean tacos

  • Easy to make. There are no complicated steps or hard to find ingredients in this recipe.
  • They’re a filling, balanced meal. These tacos contain plant-based protein from black beans plus fiber in the cabbage, butternut squash, and black beans. I also added avocado to boost the healthy fat content in these tacos!
  • Everyone can enjoy them. These tacos are vegan and gluten free, so your friends with dietary restrictions can eat them, too!
  • Colorful AF. Because food is always more fun to eat when it looks like a rainbow! I mean, come on, look at those vibrant colors 🙂
Butternut squash and black bean tacos - Daisybeet

Main Ingredients + Some Nutrition Notes

  • Butternut squash: This winter squash is packed with vitamins, minerals, fiber, and antioxidants. It is high in vitamins A and C and potassium. Butternut squash’s antioxidants include carotenoids (beta-carotene), vitamin C, and vitamin E. Carotenoids give butternut squash its orange hue and are important for eye health and may help prevent certain cancers.
  • Purple cabbage: This ingredient is also loaded with antioxidants. Purple cabbage contains a variety of antioxidants, including vitamin C, carotenoids, and flavonoids. Also, since it is a cruciferous veggie like broccoli and kale, purple cabbage contains sulfur compounds. These compounds are great protectors against inflammation!
  • Black beans: Beans are a great source of both protein and fiber. One cup of black beans contains around 15 grams of each! Furthermore, black beans contain important vitamins and minerals, including iron and magnesium.
  • Corn tortillas
  • Lime
  • Cilantro
  • Avocado

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Butternut squash and black bean tacos - Daisybeet

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Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

★★★★★ 5 from 1 review
  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Category: main dish
Print Recipe

Description

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!

Ingredients

Scale

Butternut Squash

  • 1 butternut squash, peeled and chopped into 1 inch cubes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp avocado oil
  • Salt
  • Pepper

Slaw

  • 3 cups shredded purple cabbage
  • 2 tbsp tahini
  • Juice of 1/2 lime
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Handful of cilantro, minced
  • 1 clove garlic, minced

Black Beans

  • 1 can low sodium black beans
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Finishing Touches

  • 8 corn tortillas
  • 1 avocado, sliced
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Toss butternut squash with spices, avocado oil, and salt and pepper to taste. Spread out on baking sheet and roast for 30 minutes or until fork tender.
  3. While the squash roasts, prepare the slaw by combining all slaw ingredients in a mixing bowl. Use your hands to mix, so the cabbage softens a bit and every ingredient is evenly distributed.
  4. Make the beans. Pour the can of beans into a saucepan without draining, and add spices. Heat on low-medium heat until heated through. Add salt to taste, if needed.
  5. Heat the tortillas over a gas stove burner or in a skillet. 
  6. Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and lime juice.

Notes

  • Can sub sweet potatoes for butternut squash for similar results.

Keywords: butternut squash and black bean tacos, vegan tacos, vegan, gluten free, healthy tacos

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Butternut squash and black bean tacos Pinterest graphic - Daisybeet
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