Name: Butternut Squash Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 pounds butternut squash; 1-2 tablespoons olive oil (any neutral oil works); 1/2 teaspoon salt; Freshly ground black pepper (to taste); 15 ounce can black beans (drained and rinsed); 2 tablespoons vegetable broth (or water); 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1 small lime (juice); 3 cups shredded purple cabbage (from 1/2 head cabbage); 1/4 cup vegan mayo; 1 small lime (juice and zest from 1/2 lime); 1 teaspoon agave syrup (or white sugar); Pinch salt; 8 6-inch corn tortillas (heated in a skillet); 1/4 cup cotija cheese; Fresh cilantro (for topping); Guacamole (optional, for topping)

If you’re on the hunt for a taco recipe that’s bursting with cozy fall vibes yet packed with fresh, zesty flavors, you’re going to absolutely love what I’m about to share. This Butternut Squash Black Bean Tacos Recipe has become one of my favorite weeknight go-tos — it’s hearty, flavorful, and surprisingly simple to pull together. I remember the first time I roasted that sweet butternut squash and mixed it with smoky black beans; the combination blew me away. Stick with me, and I’ll show you exactly how to make these tacos sing!

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Why You’ll Love This Recipe

Bright, cozy flavors: The sweet butternut squash paired with smoky spices and tangy lime makes every bite sing.
Simple & approachable: With easy prep and straightforward ingredients, you’ll be taco night-ready in under an hour.
Packed with nutrients: Black beans and squash keep things protein- and fiber-rich, perfect for a satisfying meal.
Versatile & vegan-friendly: It’s great for anyone, whether you’re vegan or just love vibrant vegetarian meals.

Two soft corn tortillas on a white plate, each filled with three layers of ingredients: at the bottom, a layer of bright purple shredded cabbage; in the middle, golden orange roasted sweet potato chunks mixed with black beans; on top, a dollop of chunky green guacamole with small cilantro leaves scattered over it, along with small white cheese crumbles. A half lime with a light green yellowish inside rests near the tortillas on the plate. The background shows a white marbled surface with an extra bowl of sweet potato and beans partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Butternut Squash Black Bean Tacos Recipe plays a delicious role—from the rich, roasted squash to the zesty coleslaw topping. When shopping, I like to pick a firm butternut squash with no soft spots and fresh veggies for the crispest slaw.

Butternut squash: Choose one that feels heavy for its size; this means it’s fresh and full of flavor.
Olive oil: Use a neutral olive oil or your favorite mild oil to let the spices shine.
Black beans: Canned works perfectly here—just drain and rinse well to reduce sodium.
Spices (chili powder, cumin, oregano, garlic powder, smoked paprika): Fresh spices make all the difference; measure carefully to balance smoky and earthy flavors.
Lime: Fresh limes add the brightness that really wakes up this dish.
Purple cabbage: For that crunch and color, shredded finely so it’s easy to toss into the slaw.
Vegan mayo: Adds creaminess to the slaw; can substitute with regular mayo if preferred.
Agave syrup (or white sugar): Just a touch to balance the tangy lime juice in the slaw.
Corn tortillas: Heat in a skillet just before serving to keep them soft and slightly charred.
Cotija cheese: Adds a salty, crumbly finish—optional for keeping the tacos vegan.
Fresh cilantro: The perfect herbaceous topping.
Guacamole: Optional, but I can’t resist adding it for extra creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Butternut Squash Black Bean Tacos Recipe is—you can easily swap or add components to suit your mood, season, or dietary needs. Here are a few twists I’ve tried that made my family smile every time.

Spicy kick: I sometimes toss in a diced jalapeño or a splash of hot sauce to amp up the heat for those taco nights when you want more of a punch.
Protein boost: Adding sautéed mushrooms or tofu crumbles turns this into a more protein-packed meal if you’re looking to bulk up.
Seasonal greens: Swapping purple cabbage for kale or adding spinach to the slaw gives the tacos an earthier twist in winter months.
Cheese-free option: Keep it totally vegan by skipping the cotija and using an herbed guacamole for creaminess instead.

How to Make Butternut Squash Black Bean Tacos Recipe

Step 1: Roast the Butternut Squash to Golden Perfection

Start by preheating your oven to 425°F (220°C). I like to line my baking sheet with parchment paper for easy cleanup. Peel the butternut squash — this part can be a little messy, but trust me, the sweet roasted flavor is well worth it. Cut it into roughly 3/4-inch cubes so they cook evenly. Toss the cubes in olive oil, salt, and freshly ground black pepper. Spread them out in a single layer on your baking sheet — avoid crowding so they roast instead of steam. Pop them in the oven for about 30-35 minutes, stirring once halfway through. You’ll know they’re done when the squash is tender and beautifully golden on the edges.

Step 2: Spice It Up in the Skillet

Next, heat up a large skillet over medium heat. Once hot, add your roasted butternut squash, drained black beans, vegetable broth, and all those amazing spices—chili powder, cumin, oregano, garlic powder, and smoked paprika. Stir gently and let everything mingle for 4-5 minutes until the squash develops a little caramelized color and the beans soak up the spices. Squeezing in the juice of a fresh lime right at the end adds such a lovely brightness. This step really brings the components together in a way that makes your kitchen smell incredible.

Step 3: Whip Up the Tangy Purple Cabbage Slaw

In a bowl, whisk together the vegan mayo, juice and zest of half a lime, agave syrup, and a pinch of salt. Toss in your shredded purple cabbage until it’s fully coated. This slaw is the perfect contrast: creamy, tangy, and crunchy. I find it’s best to make the slaw just before assembly so it stays crisp and fresh.

Step 4: Assemble the Tacos and Enjoy

Heat the corn tortillas in a dry skillet just before serving so they’re warm and pliable. Build your tacos by layering the spicy butternut squash and black bean filling, a generous scoop of the cabbage slaw, a sprinkle of cotija cheese, and a few fresh cilantro leaves. If you’re feeling indulgent, a dollop of guacamole on top never hurts! Grab one and prepare to have your mind blown — these are some seriously satisfying tacos.

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Pro Tips for Making Butternut Squash Black Bean Tacos Recipe

Even Cubes for Even Roasting: I slice the squash into uniform 3/4-inch pieces so they cook evenly and develop those perfect crispy edges without burning.
Don’t Skip the Lime Juice: Adding fresh lime juice at the end brightens up the earthy squash and beans, balancing the spices beautifully.
Make the Slaw Last-Minute: Preparing the coleslaw right before serving keeps it crisp and vibrant rather than soggy.
Heat Tortillas Properly: Warm tortillas in a dry skillet or over an open flame instead of microwaving, for a better texture and slight smoky flavor.

How to Serve Butternut Squash Black Bean Tacos Recipe

Two soft corn tortillas lay side by side on a white plate, each filled with several layers: a base of purple cabbage pieces, topped with roasted orange sweet potato cubes mixed with black beans, then a dollop of green guacamole on top with small white cheese crumbles sprinkled around and fresh cilantro leaves adding a touch of green. A lime wedge rests near the edge of the plate, and the background shows a white marbled surface crossed with soft light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m obsessed with fresh cilantro scatterings—the herbal zing is unmatched. Cotija cheese adds a salty crumbly touch that contrasts nicely with the sweet squash and creamy slaw. For an extra pop of richness, a spoonful of tangy guacamole really elevates things. If fresh cilantro isn’t your thing, you can swap with chopped green onions or fresh parsley.

Side Dishes

This Butternut Squash Black Bean Tacos Recipe pairs wonderfully with simple sides like Mexican street corn salad, a citrusy black bean salad, or even some crunchy tortilla chips with salsa. When I’m craving comfort, I serve these tacos with a side of cilantro lime rice to soak up any extra taco goodness.

Creative Ways to Present

For special occasions, I’ve set these tacos on a colorful platter with small bowls of toppings like sliced jalapeños, extra lime wedges, pickled onions, and radishes. That way, everyone can customize their own—and it turns taco night into a festive experience. I also love serving them with mini corn tortillas as bite-sized appetizers for parties!

Make Ahead and Storage

Storing Leftovers

Leftover roasted butternut squash and black bean filling stores beautifully in an airtight container in the fridge for up to 4 days. I usually keep the slaw separate to avoid sogginess. When you’re ready to eat again, simply reheat the filling gently in a skillet and refresh the slaw by tossing it in a little extra lime juice if needed.

Freezing

If you want to save some for later, this filling freezes well too. Freeze it in a sturdy container or freezer bag for up to 3 months. When thawing, I recommend overnight in the fridge followed by reheating on the stove to keep the texture intact.

Reheating

To reheat leftovers, I warm the filling in a skillet over medium heat, adding a splash of vegetable broth or water if it feels a bit dry. This keeps the squash tender and prevents the mixture from sticking or burning. Then, reheat tortillas individually in a dry pan or microwave wrapped in a damp towel for softness.

FAQs

Can I make this Butternut Squash Black Bean Tacos Recipe gluten-free?

Yes! Using corn tortillas (which are naturally gluten-free) makes this recipe suitable for gluten-sensitive diets. Just be sure to check your other ingredient labels, especially for any pre-prepared items like seasoning blends.
How do I peel and dice butternut squash easily?

I find it easiest to use a sharp vegetable peeler first and then a sturdy chef’s knife to cut off the ends. Slice the squash in half lengthwise to scoop out seeds, then cut into manageable strips before dicing. If you ever feel stuck, microwaving the whole squash for 2-3 minutes softens the skin slightly for easier peeling.
Can I prepare parts of this recipe ahead of time?

Absolutely! You can roast the butternut squash and make the black bean filling a day in advance. Just store separately from the slaw and tortillas, which are best prepared or heated fresh to keep their texture.
What can I use instead of vegan mayo in the slaw?

If you don’t have vegan mayo, plain Greek yogurt or regular mayo work just as well, adjusting the flavor according to your preference. For a lighter option, you can toss the cabbage with a simple lime vinaigrette instead.

Final Thoughts

This Butternut Squash Black Bean Tacos Recipe has quickly become one of those dishes I rely on when I want comfort food that’s both satisfying and nourishing. I love how the sweet, tender squash contrasts with smoky beans and zesty slaw—it feels like a celebration in every bite. Give it a try, tweak it your way, and I promise it’ll become a favorite in your kitchen too. Trust me, once you’ve made these tacos, your taco night lineup will never be the same!