Go Back
Butternut Squash and Black Bean Tacos

Butternut Squash Tacos

These baked butternut squash tacos have a mix of seasoned butternut squash, seasoned black beans, and shredded cheese.
4.50 from 2 votes

Ingredients
  

  • Butternut Squash see notes
  • 1 can Black Beans
  • 12 Mini Tortillas or 8 regular size tortillas
  • 8 oz Shredded Mexican Blend Cheese

Squash Seasoning

  • 2 tbsp Olive Oil
  • 1 tsp Adobo This has some salt in it
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 1/4 tsp Chipotle Powder or chili powder
  • 1/4 tsp Sea Salt

Black Beans Seasoning

  • 1/2 tsp Adobo
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 1 cup Chicken Broth Any broth or water is ok

Avocado Lime Mash

  • 1 Avocado
  • 1 Lime
  • 1/4 tsp Sea Salt
  • Chopped Cilantro optional

Instructions
 

  • Preheat the oven to 400 F. Season and cut your butternut squash. I made a few notes about this in the note area below. If you have a whole butternut squash, you can use the roasted puree in your tacos. Or, if you buy the squash cut and peeled, you should cut the squash into 1/2" cubes.
  • Add the squash to a baking sheet. Season it with the squash seasonings and olive oil and roast. A whole squash that is halved will need to roast for 45 minutes. If you already peeled and diced the squash, it can roast for 25-30 minutes. Once you see it browning, it is done.
  • In a small pot, cook the beans. Add the broth, beans, and all of the bean seasonings to a pan. Heat for 5 minutes until heated through.
  • On a large baking sheet lay out your tortillas. Add some cheese on the tortilla, followed by some roasted squash and beans. Then add more cheese on top.
  • You will first bake the tortillas open for 10 minutes, and then once the cheese gets a little melty, you will fold the tortillas over and bake until crispy, which is another 5-10 minutes.

Avocado Lime Mash

  • Add all ingredients to a bowl and mash together. Serve

Notes

Butternut Squash - I like to buy the type that is already peeled and cut. I then chop those pieces up into 1/2" cubes so that I can roast them fast. 
If you buy a whole butternut squash you can either peel and cut it up and then roast, or you can roast a whole butternut squash and then use the puree from the squash in these tacos. The butternut squash would then become more like a spread that you add to the tacos like "refried beans", and then you would also have the texture of the black beans plus the cheese and tortilla.