Spicy Butternut Squash and Black Bean Tacos
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Introduction
These vibrant Spicy Butternut Squash and Black Bean Tacos are a fun, healthy twist on taco night. The roasted butternut squash is spiced with chili powder and cumin, creating a smoky and slightly sweet flavor that pairs perfectly with hearty black beans. Top with creamy avocado, zesty lime crema, and fresh cilantro for a burst of flavor in every bite. Perfect for a quick dinner or meatless Monday!
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 can black beans, drained and rinsed
- 1/4 cup chopped red onion
- 8 small tortillas
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Roast the Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, chili powder, cumin, smoked paprika, and salt. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. - Prepare the Black Beans
While the squash is roasting, heat a skillet over medium heat. Add the black beans and red onion, cooking until warmed through. Set aside. - Make the Lime Crema
In a small bowl, whisk together sour cream (or Greek yogurt) and lime juice. Adjust seasoning with salt if needed. - Assemble the Tacos
Warm the tortillas in a dry skillet or microwave. Fill each tortilla with roasted squash, black beans, and avocado slices. Drizzle with lime crema and garnish with fresh cilantro. - Serve and Enjoy
Serve the tacos immediately with extra lime wedges on the side.
Tips for Success
- For extra heat, add a drizzle of hot sauce or chopped jalapeños.
- These tacos pair wonderfully with a side of Mexican rice or a simple green salad.
- Swap the tortillas for lettuce wraps for a lighter, low-carb option.
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