Butternut Squash Tacos

Overhead of several filled vegetarian tacos with cheese and sauces on the side.

5 from 2 votes

Roasted Butternut Squash Tacos are irresistible 30 minutes dinner. Hearty black beans, fresh corn & roasted butternut squash tossed in a zesty honey-lime cilantro sauce.

Prep Time7

Cook Time13

Total Time20

Course: Main Course

Cuisine: American, vegetarian

Servings: tacos

Calories: 303kcal

Author: Rachel

Cost: $10

Ingredients

Taco Filling

2 lb Butternut Squash cut into cubes
1 cup Corn frozen (thawed) or fresh
1 can (14.5oz) Black Beans
10-12 6-inch Corn Tortillas

Seasoning

1 tablespoon olive oil
2 teaspoon Smoked Paprika regular is fine too
½ teaspoon Cayenne Pepper This is 3 pepper spicy rating, for less heat, add just a pinch or less.
½ teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon Ground Cumin
½ teaspoon Salt
¼ teaspoon Pepper

Honey Lime Sauce

2 tablespoon Honey use Agave or Maple syrup for vegan
1 Lime cut into wedges.
3 tablespoon Cilantro chopped (optional)

Taco Topping Ideas

¼ cup Red Onion diced
¼ cup Cilantro chopped
1 Avocado sliced or chunked
3 cups Shredded Cabbage
1 cup Avocado Crema
½ cup Guacamole
1 cup Sour Cream skip for Vegan
1 cup Salsa

Instructions

Preheat oven to 425 degrees F. Generously grease a large baking sheet or use a silicone baking mat.
In a large bowl, combine seasonings and add 1 tablespoons olive oil. Toss squash until evenly coated.
Bake for 25 minutes, turning about ⅔ through when they start to brown on the bottom side.
Once the vegetables look well roasted, remove from oven and stir together with corn, black beans, honey, and cilantro. Squeeze a lime over the mixed vegetables.
Prepare the tortillas. Heat a dry pan over medium-high heat. Once the pan is thoroughly heated up, cook about a dry pan for about 30-45 seconds per side. You can also cook tortillas directly over a med-low gas flame to get the same roasting effect, but they are more prone to turning black.

Nutrition