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
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Heat the tortillas over a gas stove burner or in a skillet.
- 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