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Butternut Squash Tacos

Rated as 5 out of 5 Stars
49

"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."
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Ingredients

1 h 10 m servings 239
Original recipe yields 8 servings (8 tacos)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
  3. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
  4. Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
  5. 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.
  6. 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.
  7. Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 239 calories; 6.5 39.8 7.6 0 445 Full nutrition

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Reviews

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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.