top of page

Roasted Butternut Squash Tacos

Prep Time:

15 Minutes

Serves:

4 Servings

Cook Time:

30 Minutes

Author

​

About the Recipe

Sweet roasted butternut squash tossed in smoky Mexican spices is layered with creamy black beans, fresh avocado, crisp lettuce, jalapeños, and cilantro in warm tortillas. Finished with your favorite hot sauce, these tacos are colorful and packed with flavor.

Ingredients

Roasted Butternut Squash


  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1–2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground coriander
  • Pinch of cayenne pepper, optional (I like it a little spicy)
  • Salt and freshly ground black pepper, to taste


For the Tacos


  • 8 small flour or corn tortillas
  • 1½–2 cups creamy black beans or refried beans, warmed
  • 1 avocado, sliced or diced
  • Shredded lettuce
  • Fresh or pickled jalapeños, sliced
  • Fresh cilantro
  • Your favorite hot sauce
  • Lime wedges, optional, for serving

Servings

Yields

Ingredients

Ingredient

Ingredients

Ingredient

Ingredients

Ingredient

Ingredients

Linked Recipes

Preparation

Step 1


Preheat the oven to 400°F (200°C).



Step 2


Toss the butternut squash with olive oil, paprika, cumin, chili powder, garlic powder, onion powder, oregano, coriander, optional cayenne, salt, and black pepper. Spread in one layer on a baking tray.



Step 3


Roast for 25–30 minutes, tossing halfway through, until tender and caramelized around the edges.



Step 4


Warm the creamy black beans or refried beans over medium-low heat. Add a splash of water or vegetable broth if they become too thick.



Step 5


Warm the tortillas in a dry skillet until soft and lightly toasted.



Step 6


Spread beans on each tortilla and top with roasted squash, avocado, lettuce, jalapeños, and cilantro. Finish with hot sauce and optional lime wedges.

You may also like

Vegan breakfast tacos with tofu scramble, avocado, salsa, cilantro, jalapeños, hot sauce, and lime

Breakfast Tacos

Hearty breakfast tacos filled with savory tofu scramble, avocado, salsa, cilantro, jalapeños, and lime.

Creamy vegan potato leek soup garnished with parsley and black pepper

Creamy Potato Leek Soup

A rich and comforting vegan potato leek soup blended with herbs, plant milk, and nutritional yeast.

Vegan Mexican street corn with mayonnaise, chili powder, paprika, cilantro, and lime

Mexican Street Corn on the Cob

Smoky grilled corn coated with vegan mayonnaise, chili powder, paprika, vegan Parmesan, cilantro, and fresh lime.

bottom of page