Rating: 4.67 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.

Recipe Summary test

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 tacos
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Cook's Note:

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.

Nutrition Facts

239 calories; protein 7.6g; carbohydrates 39.8g; fat 6.5g; sodium 445mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
06/12/2019
I made it for my family and we loved it, its a menu favorite now Read More
(1)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2016
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. Read More
(1)
Rating: 5 stars
10/01/2020
So yummy! I added spinach to the tacos and used corn tortillas instead. My son and I loved it. Read More
(1)
Rating: 5 stars
06/12/2019
I made it for my family and we loved it, its a menu favorite now Read More
(1)
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Rating: 5 stars
04/27/2021
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 Read More
(1)
Rating: 5 stars
01/06/2021
Amazing!! I made it as is.. added shredded chao and fresh spinach as toppings. Hubs loved it too! Read More
Rating: 4 stars
08/18/2021
Solid recipe Read More
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Rating: 4 stars
03/22/2021
I liked it, but found it too dry. I think I drained the beans TOO well. Read More