Description
These Butternut Squash Black Bean Tacos combine roasted butternut squash with seasoned black beans and a zesty lime coleslaw for a vibrant, vegetarian taco experience. Perfectly spiced and topped with cotija cheese and fresh cilantro, these tacos are a nutritious and flavorful meal ideal for any weeknight dinner.
Ingredients
Scale
Main 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 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 (for topping, optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C) and line a half sheet pan with parchment paper if desired for easy cleanup.
- Dice and Season Squash: Peel the butternut squash, remove seeds, and dice into 3/4 inch pieces. Place the diced squash in a large bowl, drizzle with 1 to 2 tablespoons of olive oil, add 1/2 teaspoon salt and freshly ground black pepper to taste; toss well to coat all pieces evenly.
- Roast Squash: Spread the seasoned squash on the prepared baking sheet in a single layer, avoiding overlapping pieces. Bake for 30-35 minutes, stirring halfway through, until the squash is fork-tender and has a golden color.
- Sauté Squash and Beans: Heat a large skillet over medium heat. Add the roasted butternut squash, black beans, vegetable broth, chili powder, cumin, oregano, garlic powder, and smoked paprika. Cook for 4-5 minutes, stirring occasionally to brown the squash and meld flavors.
- Add Lime Juice: Remove the skillet from heat and squeeze the juice of one small lime over the mixture, stirring to combine.
- Make Coleslaw: In a bowl, whisk together the vegan mayo, juice of one lime, zest from half a lime, agave syrup, and a pinch of salt. Toss this dressing with the shredded purple cabbage until well coated to create a tangy coleslaw.
- Assemble Tacos: Warm the corn tortillas in a skillet. Assemble each taco by layering the squash and black bean mixture, a generous serving of the lime coleslaw, a sprinkle of cotija cheese, fresh chopped cilantro, and optional guacamole as desired.
Notes
- The combination of roasted butternut squash and black beans offers a hearty and flavorful vegetarian filling seasoned perfectly with a blend of traditional taco spices.
- Using lime juice both in the squash mixture and the coleslaw adds bright, fresh flavors that balance the dish.
- Cotija cheese adds a nice salty contrast, but can be omitted to keep the recipe vegan.
- Heating the corn tortillas in a skillet enhances their flavor and texture compared to microwaving.
- Feel free to add guacamole or your favorite salsa for extra creaminess or heat.
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
