Butternut Squash Tacos with Black Beans & Avocado
There’s something magical about the first chill of autumn — that golden time when butternut squash starts to appear in every market stall, its honeyed hue promising comfort and warmth. I first made these Butternut Squash Tacos with Black Beans & Avocado after a trip through Oaxaca, where I fell in love with how locals turn simple ingredients into pure art. This dish celebrates balance — the roasted sweetness of squash, the earthiness of black beans, and the creamy freshness of avocado. It’s a vegetarian taco that feels hearty, nourishing, and full of color. Whether for a cozy weeknight dinner or a festive weekend meal, these tacos bring the essence of fall to your table — vibrant, wholesome, and irresistibly satisfying.
How to Make Butternut Squash Tacos with Black Beans & Avocado
Ingredients
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt & pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 ripe avocado, sliced
- 8 small corn tortillas
- ¼ cup crumbled feta or cotija cheese (optional)
- ½ small red onion, finely sliced
- Fresh cilantro leaves
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
- Warm the black beans in a small skillet over medium heat for 5 minutes, seasoning lightly with salt and lime juice.
- Heat the tortillas in a dry pan or directly over a gas flame for 20 seconds per side until soft and slightly charred.
- Assemble the tacos: layer roasted squash, black beans, avocado slices, red onion, and cheese (if using). Garnish with cilantro and a squeeze of lime.
- Serve immediately and enjoy warm, colorful bites of comfort.
Tips for Success
- Roast the squash until edges caramelize — that’s where the flavor blooms.
- Add a drizzle of Greek yogurt or tahini-lime sauce for extra creaminess.
- Swap black beans for lentils or chickpeas for a different texture.
- Store leftover filling in the fridge up to 3 days; reheat before serving.
- Make it vegan by skipping cheese and adding roasted pepitas for crunch.
Cooking Notes: Why Butternut Squash Shines in Tacos
Butternut squash brings both sweetness and depth, acting as a natural balance to savory spices. Its golden-orange flesh is rich in beta-carotene and fiber, making it a heart-healthy star in plant-based dishes. Pairing it with black beans not only boosts protein but also adds a creamy contrast that makes these tacos deeply satisfying. The avocado provides healthy fats, while lime juice lifts the flavors with a touch of brightness. Every element complements the other — it’s the kind of harmony that defines Mediterranean-inspired cooking: simple, fresh, and balanced.
Nutrition & Storage Table
| Category | Details |
|---|---|
| Calories per serving | 280 kcal |
| Protein | 9 g |
| Carbohydrates | 36 g |
| Fat | 10 g |
| Fiber | 8 g |
| Storage | Refrigerate filling up to 3 days; reheat gently before serving. |
| Freezer | Not recommended (texture of avocado changes). |
Healthy Weeknight Dinner Idea: Butternut Squash Tacos
These tacos are proof that healthy dinners can also feel indulgent. High in fiber, antioxidants, and plant protein, they satisfy without weighing you down. They’re perfect for busy weeknights because the squash can roast while you prep toppings, and everything comes together in under 40 minutes. Try adding a smoky chipotle sauce or Greek yogurt drizzle for that restaurant-quality finish.
Seasonal Fall Recipe: Butternut Squash Meets Comfort
When the weather turns cool, butternut squash becomes a kitchen favorite for its versatility and sweetness. These tacos are a creative twist on fall comfort food — warm, nourishing, and naturally gluten-free. The combination of squash, beans, and avocado captures the essence of cozy, plant-forward cooking. Pair with a simple arugula salad or roasted corn for a complete meal.
FAQs About Butternut Squash Tacos with Black Beans
1. Can I use frozen butternut squash?
Yes! Thaw and pat dry before roasting to prevent sogginess.
2. What’s the best tortilla for this recipe?
Corn tortillas add authentic flavor, but whole wheat or gluten-free wraps work well too.
3. Can I meal prep these tacos?
Absolutely. Roast the squash and cook the beans ahead; assemble just before serving.
4. What toppings go well with these tacos?
Try pickled onions, pumpkin seeds, or a drizzle of avocado-lime crema for extra flair.
If you make these Butternut Squash Tacos with Black Beans & Avocado, leave a comment and tell me your favorite topping combo! I love hearing how you bring my recipes to life in your kitchen.
Butternut Squash Tacos with Black Beans & Avocado
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted butternut squash, creamy avocado, and hearty black beans come together in these colorful vegetarian tacos.
Ingredients
2 cups cubed butternut squash
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
Salt & pepper
1 can black beans
1 avocado
8 small corn tortillas
¼ cup feta or cotija
½ red onion
Fresh cilantro
Juice of 1 lime
Instructions
1. Preheat oven to 400°F.
2. Toss butternut squash with oil and spices; roast 25–30 min.
3. Warm black beans with salt and lime juice.
4. Heat tortillas until soft and slightly charred.
5. Assemble tacos with squash, beans, avocado, onion, and cheese.
6. Garnish with cilantro and lime.
Notes
Roast until caramelized for best flavor. Store filling up to 3 days in the fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasted
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Final Tip
Roast extra butternut squash — it’s wonderful in salads, grain bowls, or even blended into soup later in the week. Cooking once, eating twice is the secret to a relaxed kitchen.
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