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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 elements nutritious and flavorful. Crispy cubes of butternut squash, fiber-filled beans, poblano peppers, and a cooling avocado sauce. Is there any higher mixture for selfmade tacos?

And although these tacos are meatless, they’re nonetheless lots hearty and satiating. The bean and veggie duo gives 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 aspect of rice or a contemporary aspect salad for a dinner the entire household will love. Vegan Tacos with Butternut Squash, Black Beans, and Avocado Cream SauceHow to Roast Butternut Squash

Find out how to Roast Butternut Squash:

Roasted butternut squash is considered one of my favourite methods to take pleasure in fall produce. Not solely does roasting amplify the squash’s pure sweetness, it makes the vegetable extremely versatile. You may primarily 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 surface with a creamy inside is to roast at the next temperature. This interprets to a minimal of 400°F, nonetheless you could possibly additionally get away with 425°F. Roasting time will barely rely upon how huge the cubes are, nonetheless for 1-inch cubes, whole prepare dinner time will hover round 30 minutes. I like to recommend to toss the squash midway by 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. In the event you can’t discover a chipotle rub/spice combine at your grocery store (they’re usually within the ethnic aisle), be happy to make use of chili powder as an alternative.Butternut Squash Tacos with Beans and Avocado Cream Sauce

Find out how to Char Corn Tortillas on the Range:

I LOVE a very good char on my corn tortilla, nonetheless grilling them is often out of the query. I additionally don’t have a gasoline burner, in order that methodology is out, too. Subsequently, I flip to my trusted forged iron skillet to attain the right 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 often means the underside is well-charred and able to flip. After heating both sides to your most well-liked diploma of char, stack the tortillas in a humid kitchen towel and fold it closed. The moisture on the damp towel will steam the tortillas, including moisture again into them in order that they’re completely pliable for straightforward meeting, and tender to eat. I usually do that about 30 minutes earlier than assembling the tacos, and it’s all the time price 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, should you finish of leftovers, the fillings and sauce are scrumptious over a salad!

Lastly, should you give this recipe a strive, make sure you 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 sort: 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 (elective)
  • ½ tsp. kosher salt


  1. Preheat oven to 400°F. Toss squash with oil, chipotle spice rub, and salt; prepare 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 an additional 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.