Make these easy vegan butternut squash black bean tacos for a delicious and under one hour dinner! The tender roasted butternut squash pairs perfectly with the richness of the black beans and sweet peppers and onions. Naturally vegan and gluten free, these veggie tacos will be your new favorite.
It is the time of year where I am a butternut squash fanatic! Whether its these black bean butternut squash tacos, my butternut squash mushroom bruschetta, or my butternut squash mashed potatoes, I just cannot enough. These vegetarian tacos are my go to dinner in the fall because they are simple, flavorful and bursting with seasonal flavor.
WHY YOU'LL LOVE THIS RECIPE
Easy + Quick Dinner. These vegan tacos are simple to make! With minimum prep, this is a great recipe to make for a weeknight dinner, especially taco tuesday. Once the butternut squash is baked, it takes less than 10 minutes to cook the tacos on the stove top. If you are a fan of easy dinner recipes, try my sheet pan veggies tacos or my pumpkin pasta.
Customizable. I love these tacos because they can be easily be customized based on your preference and dietary needs. You can add extra veggies to it, like roasted brussel sprouts or sweet potatoes or add on delicious toppings like lime juice, dairy free sour cream, vegan queso fresco or red cabbage.
Great for meal prep! This delicious taco recipe is great for meal prep and stays fresh in the fridge for up to three days. Whether you are participating in meatless monday or prepping for your next taco night, this recipe will taste just as good the next day (or the next).
INGREDIENT NOTES + SUBSTITUTIONS
Butternut Squash. Butternut Squash is the star of this recipe. I bought a whole butternut squash and roasted, but you can also purchase pre-cut butternut squash to cut down on prep and cook time. If you are in a pinch, frozen butternut squash will also work. Allow it to thaw before baking and try to absorb any excess water using a paper towel. You can butternut squash in the produce department of your local grocery store. They are usually near the potatoes.
Black Beans. Black beans are the second star of this recipe. I used canned organic black beans that I drained and rinsed. If you cannot find black beans, pinto beans or refried beans will also work well in this recipe. If you are using refried beans, warm them up and spread them on the tortilla - do not add them to the skillet.
Red Bell Peppers. Red or yellow bell peppers are a nice, sweet flavor to the tacos.
Onion. Red onion or white onion will work well in this recipe. If you like a milder flavor, use red.
Tomatoes. I used cherry tomatoes in this recipe because I had them on hand, but any tomato will work. You can also use ¼ cup of canned diced tomatoes.
You will also need chili powder, cumin and salt. In the alternative, you can use taco seasoning.
STEP BY STEP INSTRUCTIONS
Step 1. Bake the butternut squash. If you are using a whole butternut squash, carefully cut it in half. Place the butternut squash on a baking sheet with the cut opened side facing upward. Drizzle it with olive oil and sprinkle with sea salt. If you are using pre-cut butternut squash cubes, place them onto a greased baking tray and drizzle with olive oil and sprinkle a pinch of salt on them.
Step 2. Slice the veggies. While the butternut squash is cooking, using a sharp knife, mince the garlic and slice the tomatoes, onions and tomatoes. Rinse and drain the black beans.
Step 3. Allow the butternut squash to cool then cut into cubes. If you are using a whole butternut squash, allow it to cool then cut it into cubes.
Step 4. Sauté the veggies. Heat a large skillet with olive oil over medium heat. Add in garlic and cook until fragrant, approximately 1-2 minutes. Add in the onions and peppers and cook until soft and tender, about 3-4 minutes. Add in the black beans, cooked + cubed butternut squash and tomatoes. Mix, then sauté for another 3-4 minutes until everything is warmed and mixed.
Step 5. Season. Remove from heat, add seasoning and mix again.
Step 6. Make the tacos. Add a heaping amount of the butternut squash mixture into corn tortillas. Top with fresh cilantro and a little lime juice.
-Dairy free sour cream or vegan greek yogurt
-Pico De Gallo
-Your favorite salsa
TIME SAVING HACKS
The best way to cut down on time is buying pre-cubed butternut squash and baking it ahead of time. It will stay fresh in the oven for up to 3 days. I like to buy the pre-cut butternut squash at trader joe, but any will work. You usually can find it in the produce section near the other pre-cut veggies. By pre-baking the butternut squash, the recipe will only take 10 minutes to prep and make.
The filling of these butternut squash black bean tacos (everything but the taco shell + cilantro) will stay fresh in the fridge in an airtight container for up to 3 days.
You can use soft flour tortilla or corn tortilla depending on your preference and dietary restrictions. Both will pair well with the flavors of these veggie tacos.
Absolutely! Make sure to rinse and drain them before using.
They are slightly spicy due to the seasoning, but the butternut squash balances it. If you do not like heat, use a mild taco seasoning.
Save on time by buying pre-cut butternut squash + bake it ahead of time. The prepping, baking + cooling of the whole butternut squash takes anywhere from 30-50 minutes. Cut down on time by prepping it ahead of time + this recipe will only take ten minutes to make.
Customize. Whether you want to add more veggies or simply add your favorite toppings, customize this vegan taco recipe to your liking.
MORE LIGHT BITES
The Best Vegan Butternut Squash Black Bean Tacos
- Baking Tray
- 1 ¼ cups butternut squash approx ½ butternut squash
- ¾ cup black beans drained and rinsed
- ½ cup red onion, chopped approx ½ onion
- ½ cup red bell pepper, sliced approx ½ pepper
- 2 garlic cloves minched
- 4 cherry tomatoes, cut into fourths or ¼ cup diced tomatoes
- 2 tbsp chopped cilantro for topping
- 1 tsp chili powder
- ¼ tsp cumin
- salt for taste
- Olive oil for cooking
- Preheat the oven to 425. If you are using a whole butternut squash, cut it in half and remove the seeds. Place it on a baking tray, with the inside facing upward. Drizzle with olive oil. Bake for 30-45 minutes, until it is soft. Let it slightly cool and remove the skin then cut it into cubes OR scoop it out.If you are using pre-cut butternut squash, add it to a greased baking tray and drizzle with olive oil. Bake for 20-30 minutes, or until you are able to pierce it with a fork.
- While the squash is cooling OR, if using pre-cut squash, during the las 5 minutes of its cook time, heat a large skillet over medium heat. Add olive oil, then once warmed, add garlic.
- Cook the garlic until it is aromatic (approx 1-2 minutes), then add in sliced peppers and onions. Mix into the olive oil then cook for 3-4 minutes or until the onion and peppers become tender. Stir every 45-90 seconds.
- Next, add the black beans, butternut squash cubes and tomatoes. Cook for another 5 minutes, stirring often.
- Remove the skillet from heat then and add in spices.
- Place in mixture into your choice of taco shells then add cilantro on top. See notes for more topping options.