Description
These Butternut Squash Black Bean Tacos are a delicious and hearty vegetarian meal featuring roasted butternut squash seasoned with classic taco spices, combined with protein-rich black beans. Topped with a tangy lime-infused purple cabbage slaw, crumbled cotija cheese, and fresh cilantro, these tacos deliver vibrant flavors and satisfying textures that are perfect for a nutritious weeknight dinner.
Ingredients
Scale
Squash and Bean Filling
- 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)
Coleslaw
- 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
Assembly
- 8 6-inch corn tortillas (heated in a skillet)
- 1/4 cup cotija cheese
- Fresh cilantro (for topping)
- Guacamole (optional, for topping)
Instructions
- Preheat and prepare squash: Preheat your oven to 425°F and line a half sheet pan with parchment paper if available. Peel the butternut squash, remove the seeds, and dice into 3/4 inch pieces. Place the diced squash in a large bowl.
- Season and roast squash: Drizzle the squash with 1-2 tablespoons olive oil, sprinkle 1/2 teaspoon salt and freshly ground black pepper to taste. Toss to coat all the pieces evenly. Spread the squash out on the baking sheet, avoiding overlap for even roasting. Bake for 30-35 minutes, stirring halfway through, until the squash is fork-tender and golden brown.
- Sauté with beans and spices: Heat a large skillet over medium heat. Add the roasted butternut squash, drained black beans, 2 tablespoons vegetable broth, chili powder, cumin, oregano, garlic powder, and smoked paprika to the skillet. Cook for 4-5 minutes, stirring occasionally, to let the flavors meld and to brown the squash slightly.
- Add fresh lime juice: Remove the skillet from heat and squeeze the juice of one small lime over the mixture. Stir gently to combine.
- Prepare the coleslaw: In a bowl, whisk together vegan mayo, juice from one small lime, zest from half a lime, agave syrup (or white sugar), and a pinch of salt to create a tangy dressing. Toss this dressing thoroughly with the shredded purple cabbage until evenly coated.
- Heat tortillas: Warm the corn tortillas in a skillet until pliable and slightly toasted, about 1 minute per side, preparing them for assembly.
- Assemble the tacos: Place a portion of the roasted butternut squash and black bean mixture onto each tortilla. Add a helping of the lime coleslaw on top. Sprinkle with 1/4 cup crumbled cotija cheese and garnish with fresh chopped cilantro. Optionally, add guacamole for extra creaminess.
- Serve and enjoy: Serve the tacos immediately while warm and enjoy a fresh, flavorful vegetarian meal.
Notes
- Butternut squash and black beans provide a great combination of texture and protein, making these tacos hearty and satisfying.
- The lime-infused purple cabbage slaw adds a bright, tangy crunch that complements the roasted flavors of the filling.
- To keep this dish vegan, omit the cotija cheese or substitute it with a vegan cheese alternative.
- You can customize the seasoning to taste by adjusting the amount of chili powder or adding hot sauce for extra heat.
- Guacamole is optional but adds creaminess and richness, enhancing the overall flavor profile.
Nutrition
- Serving Size: 2 tacos
- Calories: 548 kcal
- Sugar: 11 g
- Sodium: 545 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 20 g
- Protein: 18 g
- Cholesterol: 8 mg
