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Butternut Squash Black Bean Tacos

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
These flavorful tacos combine roasted butternut squash, black beans, and vibrant coleslaw for a satisfying plant-based meal.

Ingredients

Vegetables

  • 2 pounds butternut squash (peeled, seeded, diced)
  • 1-2 tablespoons olive oil (any neutral oil works)
  • 1/2 teaspoon table salt
  • to taste black pepper (freshly ground)
  • 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 (for juice and zest)

Coleslaw

  • 3 cups shredded purple cabbage (from 1/2 head cabbage)
  • 1/4 cup vegan mayo
  • 1 small lime (for juice and zest)
  • 1 teaspoon agave syrup (or honey)
  • pinch salt

Tortillas and toppings

  • 8 6-inch corn tortillas (heated in a skillet)
  • 1/4 cup cotija cheese

Fresh cilantro

  • for topping fresh cilantro

Optional toppings

  • for topping guacamole

Instructions 

  • Preheat oven to 425°F. Roast diced butternut squash on a parchment-lined sheet for 30-35 minutes until golden and fork-tender.
  • Cook roasted squash with black beans, vegetable broth, and spices in a skillet for 4-5 minutes, stirring occasionally.
  • Mix vegan mayo, lime juice, lime zest, agave syrup, and salt to make coleslaw dressing. Toss with shredded cabbage.
  • Assemble tacos with tortillas, coleslaw, cotija cheese, and cilantro. Serve with optional guacamole.

Notes

Roasting the squash enhances flavor; feel free to add hot sauce for extra spice.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: tacos, Vegan, vegetarian