Vegan Butternut Squash and Black Bean Tacos
These vegan butternut squash tacos with caramelized onions and red pepper are about to become your new favorite healthy weeknight dinner! Packed with nutrients, plant-based protein, fiber, and heart-healthy fats, these delicious and flavor-filled tacos will leave you full and nourished!
Ingredients
- 8 small flour or corn tortillas
- 1 large butternut squash
- 1 19 oz can of black beans rinsed and drained
- 2 red bell peppers
- 1/2 large red onion
- 1 tsp diced poblano pepper
- 1 clove garlic minced
- 2 tbsp extra virgin olive oil divided
- Spices: salt, pepper, garlic powder, smoked paprika, chipotle chili powder to taste
Toppings
- sliced avocado
- sliced red cabbage
- cilantro or parsley
- fresh lime juice
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Chop off the ends of your butternut squash, peel the squash, and chop it into small, 1-inch squares. Place the chopped butternut squash on a baking sheet and toss with 1 tablespoon of olive oil and a sprinkle of salt, pepper, and garlic powder to taste. Bake for 35 to 40 minutes or until soft and slightly charred and remove from oven.
- In the meantime, thinly slice half of a large red onion as well as 2 red bell peppers into strips. Heat a large non-stick skillet on medium heat and add 1 tbsp of olive oil. Once shimmering, add the onions until they start to soften, stirring occasionally for about 6-8 minutes.
- Once the onions start to soften, add the red peppers, minced garlic, and teaspoon of diced Poblano pepper and cook this for 10 minutes. Turn the heat to low and season with a dash of salt, black pepper, paprika, and chipotle chili powder. Cook on low for another 10 minutes.
- While the veggie mixture is cooking, rinse and dry the black beans and spread them evenly on a baking sheet. Sprinkle salt, black pepper, garlic powder, and a small pinch each of paprika and chipotle powder. Bake for 10 minutes, then add the black beans to the vegetable mixture on the stove and stir together.
- To heat the tortillas, I like to place them right on the stove top grate on medium to low heat for a few seconds on each side to get a slight char on either side. You can also simply heat the tortillas in a pan on medium heat and flip when slightly crisp.
- Place a spoonful of the vegetable and black bean mixture in the center of each taco followed by a spoonful of butternut squash. I like to add sliced avocado, thinly sliced cabbage, parsley or cilantro, and a little squeeze of fresh lime juice!