Chipotle-Roasted Butternut Squash Tacos (Vegan)

5 from 15 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Entree, Vegetarian

Cuisine: Mexican

Diet: Gluten Free, Vegan

Servings:

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
3/4 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
Optional garnishes: Pickled red onion (see notes below), Queso fresco or Cotija cheese, and extra fresh cilantro

Creamy Avocado Sauce

1 cup fresh cilantro leaves and stems
1/2 medium ripe avocado slice remaining half and use as garnish
1/4 cup fresh orange juice
3 Tbsp. avocado oil (or neutral oil of choice)
2 Tbsp. fresh lime juice (from 1 lime)
1/4 tsp. kosher salt

Instructions

Preheat oven to 425°F. Toss butternut squash with 2 Tbsp. olive oil, chili powder, smoked paprika, cumin, and 1/2 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, oil, lime juice, and salt in a small blender or food processor (or use an immersion blender); blend until smooth. (You may need to add a splash of water or extra oil to thin out the sauce for more efficient blending.)
Drain black beans (no need to rinse). Shake off excess liquid and transfer to a microwave-safe bowl. Stir in adobo sauce and remaining 1/4 tsp. salt. Microwave for 45 to 60 seconds, until warm. Add to pan of roasted vegetables and toss well to incorporate with spices.
To assemble tacos, add a generous dollop of avocado sauce to each tortilla, and top with roasted butternut squash mixture. Garnish with pickled red onion, extra cilantro, cheese, and remaining half of avocado (sliced), if desired.

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