Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. These vegan and gluten-free tacos are kid-friendly and perfect for easy weeknight dinners. 
Butternut Squash Tacos
The perfect alchemy of spicy and sweet, these roasted veggie tacos are equal parts nutritious and flavorful. Crispy cubes of butternut squash, fiber-filled beans, poblano peppers, and a cooling avocado sauce. Is there any better combination for homemade tacos?
And even though these tacos are meatless, they’re still plenty hearty and satiating. The bean and veggie duo offers a lofty dose of fiber, plus some plant-based protein. Additionally, the avocado sauce brings heart-healthy fats into the equation for a well-rounded, nutrient-dense taco.
Serve them with a side of rice or a fresh side salad for a dinner the whole family will love. Or, serve the toppings and sauce taco salad-style over greens or quinoa! Basically, you can’t go wrong with this fiesta of flavor.
How to Cook Butternut Squash
In short, roasted butternut squash is one of my favorite ways to enjoy fall produce. Not only does roasting amplify squash’s sweetness, but it also makes the vegetable incredibly versatile. You can essentially add roasted butternut squash to anything. For example, salads, tacos, grain bowls, and even pasta.
The key, however, to achieving a cube that’s crispy on the outside with a creamy interior is to roast at a high temperature. This translates to a minimum of 400°F, however you could also get away with 425°F. Roasting time will slightly depend on how big the cubes are, however for 1-inch cubes, total cook time will hover around 30 minutes. I recommend to toss the squash halfway through to promote even browning.
Now, let’s talk seasoning. For any sweet vegetable (butternut squash, sweet potato, etc.), I like to counter their sweetness with some spice. For example, tossing the vegetable in chipotle seasoning, taco seasoning, a dash of cayenne, or even some smoked paprika. If you can’t find a chipotle rub/spice mix at your supermarket (it’s typically in the ethnic aisle), just use chili powder instead.
Heating Corn Tortillas
I LOVE a good char on my corn tortilla, however grilling them is usually out of the question. I also don’t have a gas burner, so that method is out, too. Therefore, I turn to my trusted cast iron skillet to achieve the perfect char every time.
Simply crank the burner up to medium-high heat and lay each tortilla in a dry cast iron skillet. Once you see bubbles form on the tortilla, that usually means the underside is well-charred and ready to flip. After heating each side to your preferred degree of char, stack the tortillas in a damp kitchen towel and fold it closed. The moisture on the damp towel will steam the tortillas, adding moisture back into them so they’re perfectly pliable for easy assembly, and tender to eat. I typically do this about 30 minutes before assembling the tacos, and it’s always worth the extra effort. Charring adds an extra layer of smokiness to your tacos, which really rounds out the flavor profile. 
Give these roasted veggie tacos a try this week for Taco Tuesday, or any busy weeknight. And, if you end of leftovers, the fillings and sauce are delicious over a salad!
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations.
More Vegetarian Taco Recipes:
Portobello Tacos with Charred Scallion Sauce
BBQ Cauliflower Tacos with Green Tahini
Chili Cauliflower and Chickpea Tacos with Mango Salsa
- 4 cups peeled and cubed butternut squash
- 2 Tbsp. avocado oil (sub extra-virgin olive oil)
- 1 Tbsp. chipotle rub/spice mix (sub chili powder)
- ½ tsp. kosher salt
- 1 poblano pepper, seeded and thinly sliced
- 1 (15-oz.) can black beans, rinsed and drained
- 8 small corn tortillas, warmed or charred
- **Creamy Avocado Sauce**
- 1 cup fresh cilantro leaves, plus more for garnish
- ½ ripe avocado (slice remaining half and use as garnish)
- ¼ cup fresh orange juice
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- ½ fresh jalapeño, seeds removed
- ½ tsp. kosher salt
- Preheat oven to 400°F. Toss squash with oil, chipotle spice rub, and salt; arrange in a single layer on a rimmed baking sheet. Bake for 15 minutes. Remove from oven and add poblano pepper; toss to incorporate with oil, spices, and squash. Place pan back in the oven for another 15 minutes, or until squash is fork-tender.
- Meanwhile, prepare Avocado Sauce by combining cilantro, avocado, orange juice, oil, lime juice, jalapeño, and salt in a blender; blend until smooth.
- To assemble tacos, divide black beans, squash, and poblano peppers evenly between 8 tortillas. Spoon Creamy Avocado Sauce overtop, and garnish with reserved avocado slices and cilantro.
DELICIOUS!! Next time making a double batch of the avocado sauce for leftovers!
Good idea!! That sauce is so versatile!
These were so good! They were filling and full of fun fall flavors I can’t wait to make them again!