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ByErin Aronowitz Published on
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These baked butternut squash tacos have a mix of seasoned roasted butternut squash, seasoned black beans, and shredded cheese. I bake them until the tortilla is crispy and dip them in a delicious blend of avocado and lime.
Butternut Squash and Black Bean Tacos
This combination is so delicious. It is full of protein, flavor, and vegetables. It is a great option for “meatless monday” or any night when you are feeling like you need something lighter.
We are in the midst of Fall and everywhere you go you will see pumpkins and squash. I wanted to do something different with my butternut squash this year so I thought about roasting them with my favorite taco seasonings and using them in a taco.
I thought about only using butternut squash but I decided to add some black beans to boost the protein of these tacos. It felt like a better option for a full and delicious meal.
Growing up, I was always served beans by my mom, but it doesn’t mean I actually ate them. I finally got into them while in college because of this insanely delicious Mexican restaurant in my college town. They stuffed all their burritos with black beans and I didn’t want to miss out on extra fillings, so I finally decided to try them and I LOVED THEM.
Lucky for me my wife and daughter also love them. I think the small size is easy for my daughter to pick up and beans have a great texture so she is super into them.
I have been really into baking my tacos lately because they are really easy to pick up and dip into sauces. I like to use the mini taco tortillas because they are super easy for my daughter to hold. It is almost like a quesadilla but no standing over a pan to fry/grill them is necessary.
How to Make Butternut Squash Tacos
I lay out all the tortillas on an extra large baking sheet. Then, I add some cheese on top, followed by some beans and roasted butternut squash.
I then add a little more cheese on top and pop them in the oven for 5 minutes so that the cheese can get a little melty. I then take them out of the oven and fold one half of the tortilla over. It is easy to fold them over once the ingredients have warmed up a little and the cheese has melted.
Then, I pop them back in the oven for another 10 minutes or until the tortilla has browned slightly.
While they are baking, add a ripe avocado to a bowl with the juice of a full lime, 1/4 teaspoon of sea salt, and some minced cilantro. Mix it all up and use as a dip or spread for your tacos
How to Roast Butternut Squash
There are two main ways to roast butternut squash. You can halve it lengthwise and add it to a baking sheet skin side down. Then generously rub the cut part of the squash with olive oil and sprinkle with seasonings. Roast it for 40-45 minutes at 400F.
You can also peel the squash, cut off the stem, and then dice it. Then you add it to a baking sheet with olive oil and seasoning and cook at 400F for 25-30 minutes. I prefer to roast it in cubes to make Butternut Squash Tacos. The cubes get browned and slightly crispy.
INGREDIENTS
- Butternut Squash(see notes)
- 1canBlack Beans
- 12Mini Tortillasor 8 regular size tortillas
- 8ozShredded Mexican Blend Cheese
Squash Seasoning
- 2tablespoonOlive Oil
- 1teaspoonAdoboThis has some salt in it
- 1/2teaspoonCumin
- 1/2teaspoonOregano
- 1/4teaspoonChipotle Powderor chili powder
- 1/4teaspoonSea Salt
Black Beans Seasoning
- 1/2teaspoonAdobo
- 1/2teaspoonCumin
- 1/2teaspoonOregano
- 1cupChicken BrothAny broth or water is ok
Avocado Lime Mash
- 1Avocado
- 1Lime
- 1/4teaspoonSea Salt
- Chopped Cilantrooptional
If you like this recipe, you may also like:
Ground Pork Tacos
Healthy Chilli Con Carne
Zucchini Risotto
Butternut Squash Tacos
These baked butternut squash tacos have a mix of seasoned butternut squash, seasoned black beans, and shredded cheese.
4.50 from 2 votes
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Ingredients
- Butternut Squash see notes
- 1 can Black Beans
- 12 Mini Tortillas or 8 regular size tortillas
- 8 oz Shredded Mexican Blend Cheese
Squash Seasoning
- 2 tbsp Olive Oil
- 1 tsp Adobo This has some salt in it
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1/4 tsp Chipotle Powder or chili powder
- 1/4 tsp Sea Salt
Black Beans Seasoning
- 1/2 tsp Adobo
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1 cup Chicken Broth Any broth or water is ok
Avocado Lime Mash
- 1 Avocado
- 1 Lime
- 1/4 tsp Sea Salt
- Chopped Cilantro optional
Instructions
Preheat the oven to 400 F. Season and cut your butternut squash. I made a few notes about this in the note area below. If you have a whole butternut squash, you can use the roasted puree in your tacos. Or, if you buy the squash cut and peeled, you should cut the squash into 1/2" cubes.
Add the squash to a baking sheet. Season it with the squash seasonings and olive oil and roast. A whole squash that is halved will need to roast for 45 minutes. If you already peeled and diced the squash, it can roast for 25-30 minutes. Once you see it browning, it is done.
In a small pot, cook the beans. Add the broth, beans, and all of the bean seasonings to a pan. Heat for 5 minutes until heated through.
On a large baking sheet lay out your tortillas. Add some cheese on the tortilla, followed by some roasted squash and beans. Then add more cheese on top.
You will first bake the tortillas open for 10 minutes, and then once the cheese gets a little melty, you will fold the tortillas over and bake until crispy, which is another 5-10 minutes.
Avocado Lime Mash
Add all ingredients to a bowl and mash together. Serve
Notes
Butternut Squash – I like to buy the type that is already peeled and cut. I then chop those pieces up into 1/2″ cubes so that I can roast them fast.
If you buy a whole butternut squash you can either peel and cut it up and then roast, or you can roast a whole butternut squash and then use the puree from the squash in these tacos. The butternut squash would then become more like a spread that you add to the tacos like “refried beans”, and then you would also have the texture of the black beans plus the cheese and tortilla.
