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butternut squash tacos on a wooden cutting board with salsa next to them and cilantro

The Best Vegan Butternut Squash Black Bean Tacos

Chelsea Peachtree
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Servings 1
Calories 312 kcal

Equipment

  • Baking Tray
  • Skillet

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Optional Toppings: 
-Dairy free sour cream or vegan greek yogurt
-Dairy free queso fresco
-Creamy Avocado Sauce
-Pico De Gallo
-Adobo Sauce
-Your favorite salsa
STORAGE
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. 

Nutrition

Calories: 312kcalCarbohydrates: 64gProtein: 16gFat: 2gSaturated Fat: 1gSodium: 55mgPotassium: 1496mgFiber: 18gSugar: 10gVitamin A: 21930IUVitamin C: 152mgCalcium: 161mgIron: 6mg
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