Go Back
+ servings
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


  • 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


  • 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.