Chipotle-Roasted Butternut Squash Tacos (Vegan)

Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. Vegan, gluten free, and total flavor fiestas!

The perfect alchemy of spicy and sweet, these butternut squash tacos are equal parts nutritious and flavorful.

They feature crispy cubes of butternut squash, fiber-rich beans, poblano peppers, and a zesty avocado sauce. Is there any better combo for veggie 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 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.

• Alternatively, serve the toppings and sauce taco salad over greens or quinoa!

Basically, you can't go wrong with this fiesta of flavor.

How to Make Butternut Squash Tacos

The beauty of this recipe is that most of it (besides the sauce) comes together on one sheet pan.

You can also prepare the sauce well in advance, if you need to. 

The Ingredients

• Butternut squash: You need 5 cups of peeled and cubes squash from 1 medium butternut squash. Make sure the cubes are all cut similar in size to promote even cooking.
• Spices: A mix of chili powder, smoked paprika, and cumin create a bold spice profile for the veggies.
• Poblano pepper: Mild in spice with more earthy flavor, poblano peppers are the perfect pairing for sweet squash.
  • Alternatively, you can use any color bell pepper.
• Avocado: You only need half an avocado for the sauce, so I suggest using the remaining half for garnish.
• Cilantro: Use both the leaves and tender stems of cilantro, which deliver the same flavor.
• Orange juice: Fresh orange is key here! You should be able to get about 4 Tablespoons of juice from 1 naval orange.
• Lime juice: From 1 fresh lime.
• Black beans: For a one-two punch of plant protein and fiber. 
• Adobo sauce: This is the sauce that chipotle peppers are canned in. It's super smoky with a medium level of spice.
• Jalapeño: Optional for a little extra heat.
• Tortillas: I prefer using corn tortillas, however flour or any gluten free variety will work.

The Directions

Step 1: Season and Roast Veggies

Preheat oven to 425°F. Toss butternut squash with olive oil, spices, and salt. Arrange in a single layer on a baking sheet, and bake for 15 minutes.

Remove from oven and add poblano pepper slices and a touch more oil; toss to incorporate with spices. Place pan back in the oven for another 15 to 20 minutes, until the squash is tender.

Step 2: Prepare Avocado Sauce

Blend cilantro, avocado, orange juice, olive oil, lime juice, jalapeño (if using), and salt until smooth.

(You may need to add a splash of water to thin out the sauce for more efficient blending.) Set sauce aside until you're ready to assemble the tacos.

Step 3: Add Black Beans

Drain and lightly rinse black beans, and transfer to a bowl. Stir in adobo sauce and a pinch of salt. Add to pan of roasted vegetables and toss well to incorporate with spices.

Step 4: Assemble Butternut Squash Tacos

Add a small amount of sauce to each tortilla, and top with vegetable and bean mixture. Spoon extra sauce overtop, and garnish with pickled red onion, extra cilantro, and remaining half of avocado.

FAQs and Expert Tips:

How to Roast Butternut Squash

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.

• Roast at a high temperature (I suggest 425°F) to achieve cubes that are crispy on the outside with a creamy interior.
• Roasting time will slightly depend on how big the cubes are, however for 1-inch cubes, total cook time will hover around 30 to 35 minutes.
• Make sure you toss the squash halfway through to promote even browning.

What Spice Goes Well with Butternut Squash?

For any sweet vegetable (butternut squash, sweet potato, etc.), I suggest countering their sweetness with some spice.

My favorite spices for roasting butternut squash include chipotle seasoning, taco seasoning, chili powder, smoked paprika, and cumin.

How to Warm Corn Tortillas:

My go-to method for warming corn tortillas is in a cast iron skillet. Here's how to do it:

1. Turn the burner up to medium-high heat and lay each tortilla in a dry cast iron skillet.
2. Once you see bubbles form on the tortilla, that usually means the underside is well-charred and ready to flip.
3. After heating each side to your preferred degree of char, stack the tortillas in a damp kitchen towel and fold it closed.
   1. 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.

Recipe Variations:

• During the summer months, you can swap the butternut squash for sweet potatoes, eggplant, yellow summer squash, or zucchini.
• If you can't find poblano peppers, use any color of bell pepper you like.
• In place of the avocado sauce, add a dollop of Greek yogurt or sour cream, along with a spoonful of your favorite red or green salsa.

How to Store and Reheat:

• To Store. Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover sauce separately for up to 1 week. 
• To Reheat. Rewarm the veggie filling in a large skillet on the stovetop over medium heat or gently in the microwave. Add avocado sauce after fillings are reheated. I also suggest warming your tortillas fresh each time.
• To Freeze. Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

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!

If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations! And be sure to follow dishingouthealth on Pinterest and Facebook for the latest recipes.

More Vegetarian Taco Recipes:

Portobello Tacos with Charred Scallion Sauce

BBQ Cauliflower Tacos with Green Tahini

Chili Cauliflower and Chickpea Tacos with Mango Salsa

Chipotle-Roasted Butternut Squash Tacos (Vegan)

Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. Vegan, gluten free, and perfect for easy weeknight dinners.

5 from 11 votes

Print Pin Rate

Course: Entree, Vegetarian

Cuisine: Mexican

Diet: Gluten Free, Vegan

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 425kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large rimmed baking sheet
• ▢
  Small Blender or Food Processor

Ingredients

• ▢ 1 lb. peeled and cubed butternut squash (about 5 cups)
• ▢ 2 Tbsp. extra-virgin olive oil
• ▢ 2 tsp. chili powder
• ▢ 1 tsp. smoked paprika
• ▢ 1 tsp. ground cumin
• ▢ ¾ tsp. kosher salt, divided
• ▢ 1 poblano pepper, seeded and cut into strips (sub bell pepper of choice)
• ▢ 1 (15-oz. can) black beans
• ▢ 2 tsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
• ▢ 8 small corn tortillas, warmed
• ▢ Pickled red onion for garnish (see notes below)

Creamy Avocado Sauce

• ▢ 1 cup fresh cilantro leaves and stems
• ▢ ½ medium ripe avocado slice remaining half and use as garnish
• ▢ ¼ cup fresh orange juice (from 1 orange)
• ▢ 3 Tbsp. extra-virgin olive oil
• ▢ 2 Tbsp. fresh lime juice (from 1 lime)
• ▢ ½ fresh jalapeño, seeds and ribs removed (optional)
• ▢ ½ tsp. kosher salt

Instructions

• Preheat oven to 425°F. Toss butternut squash with 2 Tbsp. olive oil, chili powder, smoked paprika, cumin, and ½ tsp. salt. Arrange in a single layer on a rimmed baking sheet. Bake for 15 minutes.

  Remove from oven and add poblano pepper slices and a touch more oil; toss to incorporate with spices. Place pan back in the oven for another 15 to 20 minutes, or until squash is tender.
• Meanwhile, prepare Avocado Sauce by combining cilantro, avocado, orange juice, olive oil, lime juice, jalapeño (if using), and salt in a small blender (such as Nutribullet) or food processor; blend until smooth. (You may need to add a splash of water or extra olive oil to thin out the sauce for more efficient blending.)
• Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce and remaining ¼ tsp. salt. Add to pan of roasted vegetables and toss well to incorporate with spices.
• To assemble tacos, add a small amount of sauce to each tortilla, and top with vegetable and bean mixture. Spoon extra sauce overtop, and garnish with pickled red onion, extra cilantro, and remaining half of avocado (sliced).

Notes

• You can purchase a jar of pickled red onion or make them yourself (they're super simple!). I follow this recipe.
• To Store. Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover sauce separately for up to 1 week. 
• To Reheat. Rewarm the veggie filling in a large skillet on the stovetop over medium heat or gently in the microwave. Add avocado sauce after fillings are reheated. I also suggest warming your tortillas fresh each time.
• To Freeze. Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 2tacos | Calories: 425kcal | Carbohydrates: 52g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 630mg | Fiber: 12g | Sugar: 8g

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