These Butternut Squash Black Bean Tacos are a wholesome, satisfying, and vibrant vegetarian meal that’s both nourishing and flavorful.
The combination of roasted butternut squash, hearty black beans, and zesty slaw creates a balanced dish rich in plant-based protein, fiber, and vitamins.
With minimal saturated fat and plenty of natural goodness, this recipe is a perfect option for quick weeknight dinners, meal prep, or a lighter alternative to traditional tacos.
Butternut Squash Black Bean Tacos
Equipment
- 1 Half sheet pan (lined with parchment, optional)
- 1 large mixing bowl
- 1 chef’s knife
- 1 cutting board
- 1-Large skillet
- 1 spatula or wooden spoon
- 1 small whisk
- 1 small mixing bowl
Ingredients
For the Filling:
- 2 pounds butternut squash peeled, seeded, and diced into ¾-inch cubes
- 1 –2 tablespoons olive oil or neutral oil of choice
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 can 15 ounces black beans, rinsed and drained
- 2 tablespoons vegetable broth or water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Juice of 1 lime
For the Slaw:
- 3 cups shredded purple cabbage from about ½ small head
- ¼ cup vegan mayonnaise
- Juice of 1 small lime
- Zest of ½ lime
- 1 teaspoon agave syrup or white sugar
- Pinch of salt
For Serving:
- 8 corn tortillas 6-inch, warmed in a skillet
- ¼ cup crumbled cotija cheese
- Fresh cilantro chopped
- Guacamole optional
Instructions
- Preheat and prepare the oven: Set your oven to 425°F (220°C) so it has time to reach the proper temperature before roasting. Line a half sheet pan with parchment paper if you’d like easier cleanup, though this is optional. The high heat will help the butternut squash develop a caramelized exterior while staying tender inside.
- Peel, seed, and dice the squash: Place the butternut squash on a steady cutting board and use a sharp knife to slice off the ends. Peel away the thick skin with a vegetable peeler, then cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard them or save them to roast separately. Dice the squash into evenly sized ¾-inch cubes so they cook at the same rate.
- Season and coat the squash: Transfer the diced cubes into a large bowl. Drizzle with one to two tablespoons of olive oil, then sprinkle with half a teaspoon of salt and a few grinds of fresh black pepper. Toss well with your hands or a spatula until all pieces are coated. Even seasoning and oil coverage ensures the squash roasts evenly and develops flavor.
- Roast the butternut squash: Spread the seasoned squash across the prepared baking sheet, arranging them in a single layer. Avoid piling or overlapping pieces, as this prevents browning. Place the pan into the preheated oven and roast for 30–35 minutes, stirring once about halfway through. The squash should be fork-tender and golden at the edges when ready.
- Prepare the flavorful bean mixture: Heat a large skillet over medium heat. Once hot, add the roasted squash cubes and the rinsed black beans. Pour in two tablespoons of vegetable broth or water to loosen the mixture and prevent sticking. Sprinkle in the chili powder, cumin, oregano, garlic powder, and smoked paprika. Stir occasionally for four to five minutes until the beans are warmed through and the squash is lightly browned.
- Brighten with fresh lime juice: Remove the skillet from heat and squeeze the juice of one lime directly over the mixture. Stir gently so the lime juice spreads throughout, adding a fresh and zesty balance to the smoky, savory flavors.
- Create the creamy cabbage slaw: In a small bowl, whisk together vegan mayonnaise, juice of one lime, zest of half a lime, agave syrup, and a small pinch of salt until smooth. Add the shredded purple cabbage and toss until every strand is evenly coated. The slaw should taste creamy, slightly tangy, and refreshing, giving the tacos a crisp contrast to the warm filling.
- Warm the corn tortillas: Place a clean skillet over medium heat. One at a time, warm the tortillas for 20–30 seconds on each side until soft, pliable, and lightly toasted. Keep them stacked inside a clean kitchen towel until ready to assemble so they stay warm and flexible.
- Assemble the tacos with care: Lay one warm tortilla flat on a plate. Spoon a generous portion of the butternut squash and black bean filling into the center. Top with a handful of cabbage slaw, then sprinkle with crumbled cotija cheese. Add chopped cilantro and guacamole if desired. Repeat with the remaining tortillas and fillings.
- Serve and enjoy the feast: Enjoy the tacos immediately while warm and fresh. Serve family-style on a platter or plate them individually. They pair beautifully with rice, beans, or a simple green salad for a complete meal. Each bite will offer a satisfying blend of sweet roasted squash, hearty beans, crunchy slaw, and tangy lime.
Notes
- Sweet potatoes can be swapped for butternut squash if desired.
- Roasting gives the squash a caramelized sweetness—don’t skip this step.
- Warming the tortillas keeps them soft and prevents tearing.
- Adjust the spice level by adding cayenne or reducing chili powder.
- Cotija cheese adds saltiness but can be omitted for a fully vegan version.
- The slaw provides crunch and freshness, balancing the warm filling.
- For meal prep, keep slaw and filling stored separately until serving.
Chef’s Secrets for Maximum Flavor
The secret to delicious butternut squash tacos lies in roasting the squash until it is deeply golden and lightly crisp at the edges.
This caramelization intensifies its natural sweetness, which balances perfectly with smoky spices and earthy beans.
Always dice the squash into evenly sized cubes—too small and they’ll become mushy, too large and they’ll take longer to cook.
For extra flavor, don’t skip the final squeeze of lime juice, which brightens the dish and enhances every bite.
If you like a little heat, sprinkle in chili flakes or add a splash of hot sauce before serving.
Serving Suggestions and Pairing Ideas
These tacos are satisfying on their own, but they also shine alongside complementary sides.
Pair them with a simple bowl of Mexican rice, a side of refried beans, or roasted street corn for a festive spread.
A crisp green salad with avocado or citrus vinaigrette can also balance the meal.
For beverages, try serving with sparkling water infused with lime, homemade agua fresca, or a refreshing margarita.
If you’re cooking for a gathering, arrange all toppings buffet-style so everyone can customize their tacos with slaw, cheese, guacamole, or salsa.
Storage Tips for Freshness and Flavor
To keep leftovers tasting their best, store the filling and slaw separately in airtight containers in the refrigerator.
The squash and bean filling will stay fresh for 3–4 days, while the slaw is best enjoyed within 1–2 days to maintain its crunch.
Reheat the filling gently on the stovetop with a splash of water or broth to prevent dryness.
For longer storage, the filling freezes beautifully for up to 3 months—just cool it fully before transferring to a freezer-safe container.
When ready to enjoy, thaw overnight in the fridge and reheat before assembling tacos.
Frequently Asked Questions
1. Can I use frozen butternut squash?
Yes, frozen butternut squash works well, but it needs a shorter roasting time since it is usually partially cooked.
Thaw it fully and pat it dry with a clean towel to remove excess moisture. Roast for 15–20 minutes until golden and tender.
2. How can I make this recipe fully vegan?
This recipe is nearly vegan already. Simply omit the cotija cheese or replace it with a dairy-free alternative. The creamy slaw uses vegan mayonnaise, so no further swaps are needed.
3. Can I prepare the filling ahead of time?
Absolutely! The squash and bean filling can be cooked up to three days in advance. Store in the refrigerator and reheat gently when ready to assemble tacos. Just keep the slaw and tortillas fresh until serving for the best texture.
4. What tortillas work best for this recipe?
Corn tortillas are the traditional and gluten-free option, offering a slightly chewy texture that pairs beautifully with the hearty filling.
However, flour tortillas can also be used if you prefer a softer wrap. Always warm them before assembling to make them flexible.
5. What can I use instead of butternut squash?
If you don’t have butternut squash, sweet potatoes make an excellent substitute. They roast in about the same amount of time and offer a similar sweetness that complements the spices and beans.
