30-Minute Smoky Butternut Squash & Black Bean Tacos
Prep
10 mins
Cook Time
20 mins
Servings
Sweet, smoky, creamy, and fresh, these Butternut Squash & Black Bean Tacos pack plenty of flavor into a 30-minute meal. Small cubes of butternut squash roast quickly at high heat while seasoned black beans simmer on the stovetop. Layer everything with crunchy cabbage, avocado, pickled onions, and creamy lime sauce for a satisfying vegetarian dinner. Fiber-rich butternut squash, black beans, and vegetables help keep you full, while black beans and Greek yogurt provide a boost of plant-based protein and additional protein.
Nutrition-Forward Tip: For an extra boost of fiber and plant-based protein, load up your tacos with additional black beans and fiber-rich veggies like cabbage, peppers, or leafy greens. For even more protein, use a high-protein Greek yogurt in the creamy lime sauce.
XO,
Bobbielee
Ingredients
- 4 cups butternut squash, cut into ½-inch cubes (pre-cut saves time)
- 1½ tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup or honey
- 1 cup cooked black beans or (15-ounce) can black beans, drained and rinsed
- 1 teaspoon extra-virgin olive oil
- ¼ cup finely diced onion
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ cup vegetable broth or water
- ½ cup plain Greek yogurt
- Juice of 1 lime
- 1 small garlic clove, finely grated
- 1 teaspoon hot sauce, optional
- Pinch of salt
- 8 small corn or flour tortillas
- 1–2 cups shredded cabbage
- 1 avocado, sliced
- ¼ cup chopped cilantro
- Pickled red onions
- Crumbled feta, optional
- Lime wedges
Smoky Butternut Squash
Juice of ½ lime *Seasoned Black Beans
Juice of ½ lime *Creamy Lime Sauce
Water, as needed to thin *For Serving
Directions
Get the squash roasting (2 minutes)
reheat the oven to 450°F. Toss the ½-inch squash cubes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread in a single layer on a large sheet pan. Roast for 18–20 minutes, flipping once, until tender and caramelized around the edges. When it comes out of the oven, toss with maple syrup and fresh lime juice. *Warm the precooked (or can of) black beans while the squash roasts (8 minutes
Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the onion and sauté for about 2 minutes. Add garlic, cumin, smoked paprika, and chili powder and cook for 30 seconds.
Add the black beans, salt, and broth. Simmer for 5 minutes, lightly mashing some of the beans with the back of a spoon to create a creamy texture. Finish with lime juice.
*Make the lime sauce
Stir together Greek yogurt, lime juice, garlic, hot sauce, and salt. Add a splash of water if you'd like a thinner, drizzleable sauce. *Warm the tortillas & assemble
Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side.
Layer with seasoned black beans, roasted butternut squash, cabbage, avocado, pickled onions, cilantro, and creamy lime sauce. Finish with cheese, if using, and an extra squeeze of lime. *Make the 30-Minute Timing Work
30-Minute Time-Saving Tip: If using dried black beans, cook them ahead of time. Use pre-cut butternut squash and cut any larger pieces into about ½-inch cubes so they roast quickly and evenly. While the squash is roasting, prepare the seasoned beans, creamy lime sauce, and toppings. Everything should be ready at about the same time.
Share the love
#30 minute meals
#QuickHealthyMeals
#blackbeans
#veggie tacos
#tacos
#fiber rich meals
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