Butternut Squash Black Bean Tacos
Wholesome, colorful, and full of flavor, these Butternut Squash Black Bean Tacos bring together roasted squash, spiced black beans, and a creamy cabbage slaw in warm corn tortillas. Perfect for quick dinners, meal prep, or a healthy meat-free option, this recipe is fiber-rich, protein-packed, and satisfying for all eaters.
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.
