You Won’t Believe How Tasty These Black Bean Butternut Squash Tacos Are
Are you tired of the same old taco recipes? Lookin’ for something healthy and tasty that’ll impress your friends?
We’ve all been there, staring at our boring dinner plates, wishin’ for a culinary adventure. But don’t worry, we got your back!
Black bean butternut squash tacos are here to save the day. These ain’t your average tacos – they’re a flavor explosion that’ll make your taste buds dance!
Why These Butternut Squash Tacos Will Rock Your World
Listen up, folks! We’re about to spill the beans on why these tacos are the bee’s knees.
First off, they’re packed with nutrients that’ll make your body sing.
Butternut squash is loaded with vitamins, and black beans? They’re protein powerhouses!
Plus, these bad boys are perfect for vegetarians and meat-eaters alike.
But here’s the real kicker – they’re super easy to make. You don’t need to be a fancy chef to whip these up.
Just follow our simple steps, and you’ll be taco royalty in no time.
So, let’s dive in and learn how to make these mouthwatering black bean butternut squash tacos!
How to Make Butternut Squash Tacos That’ll Blow Your Mind
Alright, let’s get down to business. Making these tacos is easier than fallin’ off a log, but we’ll walk you through it step by step. First things first, you gotta roast that butternut squash. Here’s how:
- Preheat your oven to 400°F. That’s hot, y’all!
- Peel and cube your butternut squash. Aim for bite-sized pieces.
- Toss them cubes with olive oil and some spices. We like cumin, paprika, and a pinch of chili powder.
- Spread ’em out on a baking sheet and pop ’em in the oven.
- Roast for about 25-30 minutes, or until they’re golden and soft.
While your squash is roastin’, let’s talk about them black beans.
You can use canned ones to save time, but if you’re feeling fancy, cook ’em from scratch. Either way, heat ’em up with some spices like cumin and oregano.
Add a splash of broth or water to keep ’em moist.
Now, here’s where the magic happens. Once your squash is roasted and your beans are warmed, it’s assembly time! Grab some tortillas (corn or flour, your choice), and let’s build these bad boys:
- Warm up your tortillas. A quick zap in the microwave or a few seconds on a hot skillet will do the trick.
- Layer on some of that roasted butternut squash.
- Add a scoop of them spiced black beans.
- Top it off with your favorite fixings. We love some fresh cilantro, a squeeze of lime, and a dollop of guacamole.
And there you have it, folks! Your very own black bean butternut squash tacos. But wait, there’s more!
Toppings That’ll Take Your Tacos to the Next Level
Now, we ain’t gonna tell you how to live your life, but we got some suggestions that’ll make your tacos sing. Check out these topping ideas:
- Avocado or guacamole: Creamy, dreamy goodness.
- Lime juice: A little zing goes a long way.
- Fresh cilantro: For that herb-alicious flavor.
- Kale or cabbage slaw: Adds a nice crunch.
- Cheese: If you’re feeling cheesy, go for it! A Mexican blend or some crumbly cotija works great.
- Hot sauce: For all you spice lovers out there.
Mix and match these toppings to create your perfect taco. Remember, there ain’t no wrong way to top a taco!
The Secret to Perfectly Roasted Butternut Squash
Listen up, ’cause we’re about to drop some knowledge. The key to perfectly roasted butternut squash is all in the prep and the heat. Here’s the lowdown:
- Cut your squash into even pieces. This helps ’em cook evenly.
- Don’t skimp on the oil. It helps the squash caramelize and get all crispy on the outside.
- Spread ’em out. Give each piece some space on the baking sheet. Crowding leads to steaming, not roasting.
- Crank up the heat. High heat (around 400°F) is your friend here.
- Flip ’em halfway through. This ensures even cooking and maximum crispiness.
Follow these tips, and you’ll have perfectly roasted butternut squash every time. Your tacos will thank you!
Black Beans Are The Unsung Hero of Our Tacos
Let’s give it up for black beans, y’all! These little legumes are the backbone of our tacos.
They’re packed with protein, fiber, and all sorts of good-for-you stuff.
Plus, they’re cheap as chips and easy to prepare. Here’s how to make your black beans sing:
- If using canned beans, give ’em a good rinse. This’ll wash away the excess sodium.
- Heat ’em up with some spices. Cumin, oregano, and a bit of garlic powder work wonders.
- Add a splash of liquid. Broth, water, or even a bit of lime juice can help keep ’em moist.
- Mash ’em up a bit. This’ll help them stick to your tortilla better.
With these tips, your black beans will be anything but boring. They’ll be the Robin to your butternut squash Batman!
Variation Ideas To Make These Tacos Your Own
Alright, folks, it’s time to get creative! These black bean butternut squash tacos are great as is, but why not shake things up a bit? Here are some ideas to make these tacos your own:
- Swap the squash: Not a fan of butternut? Try sweet potato or pumpkin instead.
- Go green: Add some sautéed kale or spinach for an extra veggie boost.
- Spice it up: Throw in some jalapeños or chipotle peppers for a kick.
- Get saucy: Whip up a quick chipotle mayo or cilantro lime crema for drizzling.
- Breakfast tacos: Top ’em with a fried egg for a morning twist.
Remember, cooking is all about experimenting and having fun. So go wild and make these tacos your own!
Nutritional Breakdown – Why These Tacos Are Good for You
Let’s talk nutrition, folks. These black bean butternut squash tacos ain’t just delicious – they’re good for you too! Here’s the lowdown:
- Butternut squash: Packed with vitamins A and C, fiber, and antioxidants.
- Black beans: High in protein and fiber, plus they’ve got iron and folate.
- Corn tortillas: Whole grain goodness and fiber.
- Avocado: Healthy fats and more fiber.
- Cilantro: Adds flavor without calories, plus it’s got antioxidants.
One taco (without extras) comes in at about 200 calories. You’re getting a good balance of carbs, protein, and healthy fats. Plus, all that fiber will keep you feeling full and satisfied. Not bad for a tasty meal, huh?
Can’t Find Butternut Squash? Try These Alternatives
Sometimes, finding butternut squash can be tougher than a two-dollar steak. But don’t worry, we’ve got you covered. Here are some tasty alternatives:
- Sweet potato: Similar sweetness and texture.
- Pumpkin: Great fall flavor and nutrition.
- Acorn squash: A bit different in shape, but roasts up nicely.
- Delicata squash: No need to peel this one!
- Carrots: For a different twist, try roasted carrots.
Any of these options will work great in your tacos. Just roast ’em up the same way you would butternut squash, and you’re good to go!
Black Bean And Butternut Squash Tacos Recipe
PrintBlack Bean Butternut Squash Tacos with Smoky Chipotle Crema
- Total Time: 50 minutes
- Yield: 50 minutes 1x
- Diet: Vegetarian
Description
These Black Bean Butternut Squash Tacos are a perfect blend of sweet, spicy, and smoky flavors. Roasted butternut squash and seasoned black beans nestled in warm tortillas, topped with a tangy slaw and a unique smoky chipotle crema. It’s a delicious, satisfying meal that’s both vegetarian and easily adaptable for vegans.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Small saucepan
- Skillet for warming tortillas
Ingredients
For the Roasted Butternut Squash:
- 5 cups butternut squash, peeled and cubed (about 1 medium squash)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Black Beans:
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 cup vegetable broth or water
For the Smoky Chipotle Crema:
- 1/2 cup Greek yogurt (or vegan sour cream for dairy-free option)
- 1 chipotle pepper in adobo sauce, finely minced
- 1 tablespoon lime juice
- 1/4 teaspoon smoked paprika
- Salt to taste
For Assembly:
- 8 corn or flour tortillas (street-sized)
- 2 cups kale slaw or shredded cabbage
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast the squash for 25-30 minutes, flipping halfway through, until golden brown and caramelized on the edges.
- While the squash roasts, prepare the black beans. In a small saucepan, combine the drained beans with cumin, oregano, and broth. Simmer over medium-low heat for about 5 minutes until warmed through and slightly thickened.
- Prepare the smoky chipotle crema by mixing Greek yogurt, minced chipotle pepper, lime juice, and smoked paprika in a small bowl. Season with salt to taste.
- Warm the tortillas on a dry skillet or directly over a gas flame until lightly charred.
- Assemble the tacos: Layer each tortilla with roasted butternut squash, seasoned black beans, kale slaw, avocado slices, and a drizzle of smoky chipotle crema.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
The smoky chipotle crema sets this recipe apart from typical butternut squash tacos. It adds a creamy, tangy element with a hint of heat that complements the sweet squash and earthy black beans perfectly. For a vegan version, simply swap the Greek yogurt for your favorite plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Stovetop Cooking
- Cuisine: Mexican-inspired, Vegetarian
Nutrition
- Serving Size: 2 Tacos
- Calories: 380
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
FAQs: Everything You Ever Wanted to Know About Black Bean Butternut Squash Tacos
Absolutely! Just skip the cheese and use a vegan sour cream or guacamole instead.
Keep the components separate and they’ll last 3-4 days in the fridge. Assemble just before eating.
You betcha! Freeze in a single layer, then transfer to a freezer bag. It’ll keep for up to 3 months.
Use a sharp knife and cut off both ends. Peel with a veggie peeler, then cut in half and scoop out the seeds. Cube from there.
They can be! Just use corn tortillas instead of flour.
Add some diced jalapeños, a sprinkle of red pepper flakes, or your favorite hot sauce.
Fresh is best for roasting, but canned can work in a pinch. Just drain well and season before heating.
There you have it, friends! Everything you need to know about making the best darn black bean butternut squash tacos you’ve ever tasted. Now get out there and start cooking!
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.