These quick and easy tacos are filled with simple, plant foods using nothing fancy or hard to find. You can also use sweet potato or acorn squash instead of butternut squash if you prefer.
They come together in roughly 30 minutes, plus you can prep the squash ahead of time and simply re-heat to make it a pinch! These tacos are filling, nutritious and super budget friendly too. Black beans provide added fiber and plenty of protein and there’s certainly no lack of flavor from the spiced up butternut squash.
Option to make this dish into a bowl or salad by subbing out tortillas for rice or leafy greens! I love topping these off with Creamy Chili Lime Dressing or simply enjoying with a squeeze of fresh lime. Enjoy!
Chili Roasted Butternut Squash Tacos
- 2 lbs of butternut squash , cubed
- 2 teaspoons avocado oil
- 1 15 oz can of black beans (2 if desired), drained and rinsed
- 1 avocado , sliced (or guacamole)
- Fresh cilantro , chopped
- Fresh lime wedges
- Pico de gallo
- Red cabbage , thinly shaved
- Hot Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Cayenne pepper , to taste (optional)
- Pink salt
Preheat your oven to 400° and line a baking sheet with parchment paper
In a small bowl stir together your spice mix. Next, toss the butternut squash in avocado oil. Once thoroughly coated, sprinkle the spice mix onto the squash and toss again to evenly coat. Spread the squash on your lined baking sheet and roast for 20-30 minutes (or until fork tender).
While your squash cooks, prepare your veggies and cook your tortillas according to package instructions if desired
When butternut squash is finished assemble your tacos with butternut squash, avocado, black beans, cilantro, pico de gallo, and a generous squeeze of fresh lime juice.