Butternut Squash and Black Bean Tacos

Just whipped up these Butternut Squash and Black Bean Tacos for a cozy autumn dinner. The Avocado Lime Mash is a game changer! 🍁🌮🥑

Savory Autumn Squash Tacos with a Twist


For the Butternut Squash:

Butternut Squash (see notes for preparation options)
2 tbsp Olive Oil
1 tsp Adobo Seasoning (contains salt)
1/2 tsp Cumin
1/2 tsp Oregano
1/4 tsp Chipotle Powder or Chili Powder
1/4 tsp Sea Salt
For the Black Beans:

1 can Black Beans
1/2 tsp Adobo Seasoning
1/2 tsp Cumin
1/2 tsp Oregano
1 cup Chicken Broth (or any broth/water)
For the Tacos:

12 Mini Tortillas or 8 Regular Size Tortillas
8 oz Shredded Mexican Blend Cheese
For the Avocado Lime Mash:

1 Avocado
1 Lime, juiced
1/4 tsp Sea Salt
Chopped Cilantro (optional)

Prepare the Oven and Squash:

Preheat your oven to 400°F (200°C).
For pre-cut squash, chop into 1/2″ cubes.
Toss the squash on a baking sheet with olive oil and the squash seasoning mix.
Roast diced pieces for 25-30 minutes, until browning is observed.
Cook the Beans:

In a small pot, combine the drained black beans, broth, and bean seasonings.
Heat for about 5 minutes until thoroughly warmed.
Assemble the Tacos:

Lay tortillas flat on a large baking sheet.
Sprinkle a layer of cheese on each, followed by a portion of the roasted squash and beans.
Top with another layer of cheese.
Bake the tortillas open for 10 minutes, then fold them over and bake for an additional 5-10 minutes until crispy.
Make the Avocado Lime Mash:

In a bowl, mash together the avocado, lime juice, and sea salt until smooth.
Add cilantro if using.

Serve the crispy tacos with a dollop of the avocado lime mash.

Butternut Squash Options: For convenience, buying pre-peeled and cut squash is suggested. These pieces can be easily cubed for quick roasting. Alternatively, a whole squash can be roasted and then used as a puree in the tacos, offering a spread-like consistency alongside the beans and cheese. This method makes the tacos uniquely flavorful and texturally rich.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 350 kcal | Servings: 4 servings

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