Made with spiced roasted butternut squash, black beans and creamy avocado mash, these butternut squash tacos are each scrumptious and straightforward to whip up! They’re vegan and gluten-free too!
vegan taco is all the time a wining dinner in my home. We love taco evening! And there are such a lot of choices relating to meatless taco fillings. From mushroom tacos to chickpea tacos to cauliflower tacos and even corn tacos, they’ve all received a spot in my dinner rotation.
These butternut squash tacos are considered one of my new favorites. You actually cannot go unsuitable with roasted butternut squash, however I discover it really works particularly effectively with the mixture of black beans and Tex-Mex spices, as I found again once I created this butternut squash chimichanga recipe.
Except for the scrumptious mixture of flavors, this recipe has the benefit of being tremendous simple to throw collectively. The filling is made on a single sheet pan and roasts within the oven whilst you heat up some tortillas and mash some avocados.
Let’s get to the main points on the way it’s finished!
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Components You may Want
- Butternut squash. butternut squash will make all of the distinction in how these tacos end up. Select one which feels heavy and has darkish beige flesh to make sure most sweetness.
- Crimson onion.
- Olive oil. Olive oil is my favourite selection for roasting, however different excessive warmth oils resembling vegetable oil, canola oil, and corn oil may also work.
- Spices. You may want floor cumin, chili powder, garlic powder, and optionally some cayenne pepper (for warmth) to season your roasted butternut squash.
- Lime juice. Freshly squeezed juice is crucial right here! The bottled kind would not have practically as a lot taste.
- Canned black beans.
- Recent cilantro.
- Salt and pepper.
- Avocado.
- Shredded cabbage. I like utilizing crimson cabbage for the beautiful colour it provides, however inexperienced cabbage is simply advantageous.
- Corn tortillas. Be at liberty to make use of small flour tortillas or premade taco shells in case you desire.
Tip: Be at liberty so as to add your favourite taco toppers (though they’re in no way crucial!). Shredded vegan cheese, vegan queso, salsa, vegan bitter cream or cashew cream and scorching sauce would all be nice additions to those tacos.
How They’re Made
The next is an in depth picture tutorial on make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Begin by peeling and dicing your butternut squash, and slicing your onion into strips. Place each on a parchment paper-lined baking sheet, rub them with some olive oil and sprinkle them with spices. Pop the baking sheet into the oven.
Make the avocado mash when the veggies have just some minutes to go within the oven. Mash a few avocadoes with a fork, then stir in some freshly squeezed lime juice and salt.
Tip: If you wish to go the additional mile, make some do-it-yourself guacamole as an alternative. Should you’re feeling lazy, use store-bough guac.
Take the veggies out of the oven and season them with salt, pepper and lime juice. Add some black beans and contemporary cilantro to the baking sheet, then use a spatula to toss every thing a couple of instances to combine up the substances.
Heat up your corn tortillas in a scorching skillet (simply till they begin to crisp), then slather the within of every with some avocado mash. Add a little bit of shredded cabbage, then stuff it along with your butternut squash black bean filling. Dig in!
Leftovers & Storage
If attainable, retailer the parts of your butternut squash tacos individually. The squash and black bean filling will hold in an hermetic container within the fridge for about 4 days.
The avocado mash may also hold for about 4 days, however may begin to flip brown over time. To attenuate this, use avocados which might be ripe however not overripe (exhibiting no brown when reduce), and place a layer of plastic wrap straight over the mash earlier than sealing it in a storage container.
Extra Butternut Squash Recipes
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Butternut Squash Tacos
Made with spiced roasted butternut squash, black beans and creamy avocado mash, these butternut squash tacos are each scrumptious and straightforward to whip up!
Components
For the Filling
-
2
kilos
butternut squash,
peeled and diced (about ½ inch) -
½
medium crimson onion,
sliced into strips (about ½ inch huge) -
1
tablespoon
olive oil -
2
teaspoons
floor cumin -
2
teaspoons
chili powder -
½
teaspoon
garlic powder -
Pinch
cayenne pepper,
or to style -
1
tablespoon
lime juice -
1
(15 ounce/425 gram) can
black beans,
drained and rinsed -
2
tablespoons
chopped contemporary cilantro -
Salt and pepper,
to style
For the Avocado Mash
-
2
ripe avocados,
peeled and pitted -
2
tablespoons
lime juice -
1
teaspoon
salt,
or to style
For Serving
-
10
corn tortillas,
warmed in a scorching skillet (Observe 1) -
1
cup
shredded crimson cabbage
Directions
To Make the Filling
-
Preheat the oven to 400°F and line a baking sheet with parchment paper.
-
Place the butternut squash and crimson onion on the baking sheet, then drizzle them with the olive oil and sprinkle them with the cumin, chili powder, garlic powder, and cayenne pepper, if utilizing. Use your fingers to rub the oil and spices into the squash and onion, then unfold every thing out into a good layer.
-
Roast the squash and onion for 20 to 25 minutes, till tender.
-
After eradicating the squash and onion from the oven, add lime juice, beans, and cilantro (Observe 2). Toss every thing to mix, the season the combination with salt and pepper to style.
To Make the Avocado Mash
-
Whereas the squash and onion roast, place the avocadoes right into a medium bowl and mash them with a fork. Stir within the lime juice and salt.
To Assemble the Tacos
-
Unfold a little bit of the avocado mash inside of every tortilla, then high the avocado mash with shredded cabbage, adopted by the butternut squash filling.
Recipe Notes
- To heat the tortillas, flippantly oil a big skillet and place it over medium warmth. Place a tortilla (or a couple of, if they’re going to match) into the skillet and permit it to warmth briefly on both sides, till it begins to crisp. Optionally, sprinkle every warmed tortilla with some salt.
- The new squash and onions ought to heat the beans, however if you would like to you may warmth them up a bit earlier than including them to the filling. Microwaving them briefly is mostly the simplest means to do that.
- This recipe makes 10 tacos (2 tacos per serving).
Vitamin Info
Butternut Squash Tacos
Quantity Per Serving (2 tacos)
Energy 434
Energy from Fats 187
% Every day Worth*
Fats 20.8g32%
Saturated Fats 4g20%
Sodium 884mg37%
Potassium 1339mg38%
Carbohydrates 60.7g20%
Fiber 15.8g63%
Sugar 6.1g7%
Protein 9.4g19%
Calcium 179mg18%
Iron 4mg22%
* P.c Every day Values are based mostly on a 2000 calorie food regimen.
