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
- 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.