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Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. These vegan and gluten-free tacos are kid-friendly and excellent for straightforward weeknight dinners.

Vegetarian Tacos with Butternut Squash for Dinner

The proper alchemy of spicy and candy, these roasted veggie tacos are equal components nutritious and flavorful. Crispy cubes of butternut squash, fiber-filled beans, poblano peppers, and a cooling avocado sauce. Is there any higher mixture for home made tacos?

And although these tacos are meatless, they’re nonetheless lots hearty and satiating. The bean and veggie duo presents a lofty dose of fiber, plus some plant-based protein. Moreover, the avocado sauce brings heart-healthy fat into the equation for a well-rounded, nutrient-dense taco.

Serve them with a facet of rice or a contemporary facet salad for a dinner the entire household will love. Vegan Tacos with Butternut Squash, Black Beans, and Avocado Cream SauceHow to Roast Butternut Squash

The right way to Roast Butternut Squash:

Roasted butternut squash is one in all my favourite methods to get pleasure from fall produce. Not solely does roasting amplify the squash’s pure sweetness, it makes the vegetable extremely versatile. You may basically add roasted butternut squash to something: salads, tacos, grain bowls, and even pasta.

The important thing to attaining a dice that’s crispy on the skin with a creamy inside is to roast at the next temperature. This interprets to a minimal of 400°F, nevertheless you could possibly additionally get away with 425°F. Roasting time will barely rely upon how large the cubes are, nevertheless for 1-inch cubes, whole cook dinner time will hover round 30 minutes. I like to recommend to toss the squash midway via to advertise even browning.

Now, let’s speak seasoning. For any candy vegetable (butternut squash, candy potato, and so forth.), I wish to counter their sweetness with some spice. For instance, tossing the vegetable in chipotle seasoning, taco seasoning, a touch of cayenne, and even some smoked paprika. If you happen to can’t discover a chipotle rub/spice combine at your grocery store (they’re sometimes within the ethnic aisle), be at liberty to make use of chili powder as an alternative.Butternut Squash Tacos with Beans and Avocado Cream Sauce

The right way to Char Corn Tortillas on the Range:

I LOVE a superb char on my corn tortilla, nevertheless grilling them is normally out of the query. I additionally don’t have a gasoline burner, in order that technique is out, too. Subsequently, I flip to my trusted forged iron skillet to realize the proper char each time.

Merely crank the burner as much as medium-high warmth and lay every tortilla in a dry forged iron skillet. When you see bubbles type on the tortilla, that normally means the underside is well-charred and able to flip. After heating all sides to your most popular diploma of char, stack the tortillas in a moist kitchen towel and fold it closed. The moisture on the damp towel will steam the tortillas, including moisture again into them so that they’re completely pliable for straightforward meeting, and tender to eat. I sometimes do that about 30 minutes earlier than assembling the tacos, and it’s at all times value the additional effort. Charring provides an additional layer of smokiness to your tacos, which actually rounds out the flavour profile. Roasted Veggie Tacos with Butternut Squash and Avocado-Cilantro SauceGive these roasted veggie tacos a do this week for Taco Tuesday, or any busy weeknight. And, in the event you finish of leftovers, the fillings and sauce are scrumptious over a salad!

Lastly, in the event you give this recipe a attempt, make sure to tag #dishingouthealth so I can see your lovely creations.

Extra Vegetarian Taco Recipes:

Portobello Tacos with Charred Scallion Sauce

BBQ Cauliflower Tacos with Inexperienced Tahini

Chili Cauliflower and Chickpea Tacos with Mango Salsa

Chipotle-Roasted Butternut Squash Tacos (Vegan)


Recipe kind: Entree, Vegetarian

Prep time: 

Prepare dinner time: 

Whole time: 

Serves: 4


Chipotle-Roasted Butternut Squash Tacos with black beans, poblano peppers, and creamy avocado sauce. These vegan and gluten-free tacos are kid-friendly and excellent for straightforward weeknight dinners.


  • Four cups peeled and cubed butternut squash
  • 2 Tbsp. avocado oil (sub extra-virgin olive oil)
  • 1 Tbsp. chipotle rub/spice combine (sub chili powder)
  • ½ tsp. kosher salt
  • 1 poblano pepper, seeded and thinly sliced
  • 1 (15-oz.) can black beans, rinsed and drained
  • eight small corn tortillas, warmed or charred
  • **Creamy Avocado Sauce**
  • 1 cup contemporary cilantro leaves, plus extra for garnish
  • ½ ripe avocado (slice remaining half and use as garnish)
  • ¼ cup contemporary orange juice (from 1 orange)
  • Three Tbsp. extra-virgin olive oil
  • 2 Tbsp. contemporary lime juice
  • ½ contemporary jalapeño, seeds eliminated (optionally available)
  • ½ tsp. kosher salt


  1. Preheat oven to 400°F. Toss squash with oil, chipotle spice rub, and salt; organize in a single layer on a rimmed baking sheet. Bake for 15 minutes. Take away from oven and add poblano pepper; toss to include with oil, spices, and squash. Place pan again within the oven for one more 15 minutes, or till squash is fork-tender.
  2. In the meantime, put together Creamy Avocado Sauce by combining cilantro, avocado, orange juice, oil, lime juice, jalapeño, and salt in a blender; mix till easy.
  3. To assemble tacos, divide black beans, squash, and poblano peppers evenly between eight warmed tortillas. Spoon Creamy Avocado Sauce overtop, and garnish with reserved avocado slices and cilantro.