Whether you’re eating healthily or without meat, butternut squash makes a fantastic taco filler. The tastes are brought to life with adding red pepper flakes and garlic.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 tacos |
Ingredients
- ½ butternut squash – peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons vegetable oil, divided
- 2 teaspoons red pepper flakes
- 2 cloves garlic, chopped
- 1 (15.5 ounce) can black beans, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pinch salt
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 8 (6 inch) flour tortillas
- ½ cup chopped green onions
- ½ cup chopped cilantro
- 1 lime, sliced
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
- Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
- Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
- Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
- Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.
- Prepare 1 box Mexican or Spanish rice according to directions on the box, and add to the onion and red bell pepper mixture in step 5 if desired. Alternatively, flavor fresh rice with lime and cilantro and use that to top tacos instead.
Reviews
We loved this recipe! The only thing I did differently was to use a whole butternut squash and I roasted it with olive oil. Don’t leave out the lime juice. So good! Thanks for posting!
Had leftover roasted butternut squash from Thanksgiving and repurposed it for this recipe, added the taco fixings and it was amazing!
Solid recipe
I’m addicted to this recipe. I make it at least every other week for my lunches. I serve it with tortillas, lettuce or brown rice and quinoa. Some times I top with shredded cheese or avocado. I do buy already chopped squash because I don’t ’ have a chainsaw to cut it
I liked it, but found it too dry. I think I drained the beans TOO well.
Amazing!! I made it as is.. added shredded chao and fresh spinach as toppings. Hubs loved it too!
So yummy! I added spinach to the tacos and used corn tortillas instead. My son and I loved it.
I made it for my family and we loved it, its a menu favorite now
This was delicious! I made it for the vegan in the family as an option to the chicken and beef fillings everyone else could choose for their burritos, and everyone liked this one just as much.