Butternut Squash Tacos

4.82 from 22 votes

Enjoy perfectly seasoned roasted butternut squash and black beans wrapped in a tortilla with a creamy sauce. These vegetarian Butternut Squash Tacos are packed with nutritious ingredients and bursting with flavor.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Vegetarian

Cuisine: American, Vegan, Vegetarian

Keyword: Butternut Squash Tacos

Servings: servings

Author: Chelsea Lords

Cost: $8.96

Equipment

Large sheet pan (15" x 21")

Ingredients

Squash and Beans

5 cups cubed butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (15-ounce) can black beans drained and rinsed

Tacos

1 bag coleslaw or kale slaw or broccoli slaw
Street-sized tortillas corn or flour
Toppings as desired see note 1

Dressing

1/2 cup mayo
2 large limes
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce

US - Metric

Instructions

Preheat oven to 425°F. Peel the squash and chop into 1-inch cubes. Toss the squash with olive oil, salt, chili powder, paprika, cumin, garlic powder, and pepper. Spread evenly on a very large sheet pan. You don’t want squash pieces touching each other or they’ll steam instead of roast, so use 2 sheet pans if needed.
Place the sheet pan(s) of squash in the oven for 10–15 minutes. Remove from oven, toss around, and return for another 10–15 minutes or until caramelized and crisp on the outside. Watch the squash carefully as bake times can differ.
Drain and rinse the beans. Once the squash is done, remove the sheet pan and mix the drained beans with the squash. Toss to combine and warm the beans.
Zest and juice limes to get 3 tablespoons juice and 1/4 teaspoon zest. Add the juice and zest to a bowl along with mayo, cumin, paprika, and chili powder. Add Sriracha and a generous pinch of salt and pepper. Whisk together with a fork until smooth.
Char, grill, or warm the tortillas and top with the slaw, a big scoop of the squash and beans, and whatever toppings you’d like. Drizzle on fresh lime if desired and add a drizzle of sauce to each taco. Enjoy while hot!

Video

Notes

Note 1: I love to top these tacos with avocado, fresh lime, cilantro, and queso cotija cheese, but you can customize to your own preference.

Nutrition Note: The nutrition information does not include the optional cheese.

Storage: Let the filling cool, store in an airtight container in the fridge (up to 4 days) or freeze (up to 3 months); wrap tortillas and refrigerate up to a week; keep sauce in the fridge for 4 days.

Nutrition