These vegetarian roasted butternut squash and black bean tacos are quick to throw together for Taco Tuesday. I love roasted squash and all things fall, so these are a fun twist on your typical taco. Sweet potatoes, cubed pumpkin or almost any type of squash will do here, so substitute at will.

Butternut Squash & Black Bean Tacos

Course: Main Course
Cuisine: Mexican
Keyword: plant based, taco tuesday, vegan, vegetarian


  • 1 lb butternut squash cubed
  • 2 tbsp olive oil
  • salt + pepper
  • 1 16oz black beans can
  • 1-2 tbsp taco seasoning
  • 1 cup romaine lettuce chopped
  • 6 tortillas corn or flour
  • 1 lime optional
  • 1 avocado optional
  • 1/4 cup cotija cheese optional
  • 1/4 cup cilantro optional


  • Preheat oven to 350°. Peel, deseed & chop squash (I used precubed to save time) into 1 inch chunks. Toss with olive oil, salt and pepper. Roast for 30-40 minutes stirring halfway through until lightly browned and fork tender.
  • While the squash cooks, rinse and drain the beans. Heat over low heat in a large skillet with taco seasoning until warmed through. Once squash has cooked add it to the pan and combine with beans/spices. 
  • Warm tortillas if desired and assemble tacos. I love adding fresh cilantro, salsa, guacamole and a sprinkle of cotija cheese to mine.