Butternut Squash Black Bean Tacos (WFPB)

You probably already know that the sweet potato-black bean combo is popular and delicious. There are sweet potato black bean burritos, soups, enchiladas, chili. We have an abundance of butternut squash from our garden, and buttnernut bisque is delicious but can get repetitive. Most butternut squash recipes take a looooonnng time to make, but here is a quick one!

Instead of heating up your oven and roasting the squash for an hour, we’re just steaming it in a skillet, then adding some spices, black beans, corn, tomato, green onion and cilantro. Load it up into a warm corn tortilla with guacamole and crunchy cabbage, and then a little “sour cream” and hot sauce if you’d like.

If you don’t like cutting butternut squash (I feel you!) you can use sweet potatoes, instead. I also find that fresher butternut squashes are not as rock-hard as older ones. You can also soften them by putting the whole squash in a crock pot for 1-2 hours, then it will be easier to cut. I cook them that way (for about 3 hours) for eating plain, because it’s so easy!

Make the filling in advance if you’d like. It reheats well, and can also be eaten on a salad, or on it’s own.

For a vegan sour cream that is delicious on these tacos, check out my 7-Layer Dip post for the recipe. It’s takes about 5 minutes. You could also whip up this cashew Vegan Chipotle Mayo that you’ll want to put on everything all week long. 

Another delicious butternut squash recipe is this Autumn Squash Soup (a copycat of Panera’s).

5 from 1 vote
Butternut Squash Black Bean Tacos (WFPB)
Prep Time
30 mins

A fairly quick recipe that is filling and flavorful!

Author: Faithful Plateful
  • 1 small butternut squash (5 cups small cubes)
  • 1 tsp cumin
  • 1/2 tsp chili powder (or 1 chipotle pepper in adobo sauce, chopped)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 can cooked black beans (1.5 cups cooked)
  • 1 cup frozen corn
  • 2 tomatoes, chopped
  • 1/4 cup chopped cilantro
  • 2 green onions, sliced
  • 1 lime, juiced
  • 2 ripe avocados
  • 1/4 tsp coriander
  • 1/2 lime, juiced
  • 1/4 tsp each of salt and pepper
For serving
  • warmed corn tortillas
  • thinly-sliced cabbage (optional)
  • vegan sour cream (optional, see post for recipe)
  • hot sauce or salsa (optional)
  1. Peel the butternut squash with a potato peeler. Cut into thin (1/4 inch) slices, then into 1/4 inch rows and make 1/4 inch cubes (about the size of corn kernels).

  2. Put the squash into a large skillet, and add 1/2 cup water. Cover. Let it cook, lifting the cover to stir occasionally, for about 8 minutes, or until almost tender. Add the spices, corn, black beans, tomato, cilantro, green onions and lime juice. Let it cook until the squash is just barely tender.

  3. Meanwhile, mash the avocados and make the guacamole. Prepare any other toppings you like.

  4. Warm a stack of corn tortillas in a wet towel in the microwave for 60 seconds. Let everyone assemble their tacos. The filling keeps well as leftovers.

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One Comment

  1. Tacos know my name, and they call often. I’m always happy to find a new taco recipe, especially one that uses a new vegetable. This one was great! I doubled the spices and used half of the squash instead of the whole thing.

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