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
Units
Scale
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.
Nutrition
- Serving Size: 2 Tacos
- Calories: 380
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g