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Butternut Squash and Black Bean Tacos

It’s Taco Thursday!

Butternut Squash and Black Bean Tacos - you won't even miss the meat in this vegetarian dish! Full of great flavor!

Okay I know it’s always Taco Tuesday but why not change it up? It’s a new year right?! Do you make New Year’s Resolutions?

I do! I mean any excuse to make a list and I’m in. I remember when I was little my family would sit down and make our new year’s resolutions together. We’ post them inside one of the cabinets for us to see every time we opened it. Now a few years later I actually have some of my goals written down in my bathroom cabinet. Guess some things never change….

Roasted Butternut Squash

Things like how you like your tacos. Everyone loves their traditional beef taco or chicken taco. I mean I love some pulled pork tacos and fish tacos as much as the next person.

But let’s talk veggies. Because I promise you won’t even miss the meat with these Butternut Squash and Black Bean Tacos! The squash and beans are tossed in smoky spiced vinaigrette. And nothing is complete without some melty and tangy goat cheese. Am I right?

Butternut Squash and Black Bean Tacos with Tangy Goat Cheese and Cilantro - a delicious and healthy alternative!

And with Thanksgiving and Christmas over I think it’s time to cut back on the calories…okay at least for one meal that is. So serve these at your next big fiesta or dinner next week.

Butternut Squash and Black Bean Tacos will become your new go to meal! Full of flavor by being tossed in a smoky vinaigrette and topped with tangy goat cheese and cilantro

Note: This recipe can be gluten free by using corn tortillas.

Butternut Squash and Black Bean Tacos will become your new go to meal! Full of flavor by being tossed in a smoky vinaigrette and topped with tangy goat cheese and cilantro
Print Pin
5 from 3 votes

Butternut Squash and Black Bean Tacos

Servings 8 tacos

Ingredients

  • 3 cups peeled and cubed 1/2 inch pieces butternut squash
  • 1 tablespoon olive oil
  • 1 can black beans rinsed and drained
  • 2-3 ounces goat cheese crumbled
  • cilantro for garnish
  • 8 flour tortillas

Spiced Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Instructions

  • Heat oven to 400 degrees. In a large bowl toss the squash and 1 tablespoon of olive oil.Spread onto parchment lined baking sheet. Bake for 25-30 minutes or until tender.
  • In a small bowl whisk together 3 tablespoons olive oil, vinegar, chili powder, cumin, mustard and honey.
  • When the squash is done roasting, toss together with beans and vinaigrette.
  • Spoon the filling into the tacos. Top with cheese and cilantro.

 

 

Southwestern Quinoa Bowl - Hall Nesting

Sunday 11th of September 2016

[…] Last time I made a vegetarian dish for us, John was very pleased. And again when he tried this Southwestern Quinoa Bowl he gave it two thumbs up! So from now on I am going to try to add more meatless meals to our menu rotation. […]

Angela

Thursday 25th of February 2016

GREAT looking tacos! Cant wait to give these a try!

Lauren Hall

Friday 26th of February 2016

Thank you Angela I hope you do!

Peter @ Feed Your Soul Too

Thursday 25th of February 2016

Super healthy and great colors.

Lauren Hall

Friday 26th of February 2016

Thanks Peter!!

Tara

Thursday 25th of February 2016

Great combination of flavors, I have made something similar in a wrap and loved it!!

Lauren Hall

Friday 26th of February 2016

Anything wrapped is always a good idea!!

Winter Vegetable Sandwich with Pesto and Whipped Goat Cheese - Hall Nesting

Thursday 28th of January 2016

[…] for some beef stew – I decided I wanted a filling meal without the meat. Just like those tacos I had a few weeks […]

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