These butternut squash tacos are one of my new favorites. You really can’t go wrong with roasted butternut squash, but I find it works especially well with the combination of black beans and Tex-Mex spices, as I discovered back when I created this butternut squash chimichanga recipe. Aside from the delicious combination of flavors, this recipe has the advantage of being super easy to throw together. The filling is made on a single sheet pan and roasts in the oven while you warm up some tortillas and mash some avocados. Let’s get to the details on how it’s done! Tip: Feel free to add your favorite taco toppers (although they’re by no means necessary!). Shredded vegan cheese, vegan queso, salsa, vegan sour cream or cashew cream and hot sauce would all be great additions to these tacos.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: If you want to go the extra mile, make some homemade guacamole instead. If you’re feeling lazy, use store-bough guac. Warm up your corn tortillas in a hot skillet (just until they start to crisp), then slather the inside of each with some avocado mash. Add a bit of shredded cabbage, then stuff it with your butternut squash black bean filling. Dig in! The avocado mash will also keep for about 4 days, but could start to turn brown over time. To minimize this, use avocados that are ripe but not overripe (showing no brown when cut), and place a layer of plastic wrap directly over the mash before sealing it in a storage container.
More Butternut Squash Recipes
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