Go Back
+ servings
Vegetarian Tacos with Chipotle-Roasted Butternut Squash, Black beans, and Avocado Cream Sauce
Print

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.
Course Entree, Vegetarian
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 425kcal

Ingredients

  • 4 to 5 cups peeled and cubed butternut squash
  • 2 Tbsp. olive oil
  • 1 Tbsp. chipotle rub/spice mix (sub 2 tsp. chili powder mixed with 1 tsp. smoked paprika)
  • 3/4 tsp. kosher salt, divided
  • 1 poblano pepper seeded and thinly sliced
  • 1 (15-oz. can) black beans
  • 1/2 tsp. ground cumin
  • 1 to 2 Tbsp. finely chopped cilantro leaves
  • 8 small corn tortillas warmed or charred

Creamy Avocado Sauce

  • 1 cup fresh cilantro leaves and stems plus more for garnish
  • 1/2 ripe avocado slice remaining half and use as garnish
  • 1/4 cup fresh orange juice
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1/2 fresh jalapeño seeds removed
  • 1/2 tsp. kosher salt

Instructions

  • Preheat oven to 425°F. Toss squash with oil, chipotle spice rub, 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; 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.
  • Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in ground cumin and remaining 1/4 tsp. salt. Cover with a damp paper towel and microwave for 1 to 2 minutes, stopping at 1 minute to stir through, until warm. Stir in 1 to 2 Tbsp. chopped cilantro.
  • To assemble tacos, divide black beans, butternut squash, and poblano peppers evenly between 8 tortillas. Spoon Creamy Avocado Sauce overtop, and garnish with reserved avocado slices and extra cilantro.

Nutrition

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