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

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  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Category: main dish

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.