Roasted Butternut Squash Black Bean Tacos

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These Roasted Butternut Squash Black Bean Tacos offer a savory blend of autumnal flavors in a 30-minute, one-pan meal! With vegan ingredients and Maria & Ricardos' keto almond flour tortillas, it's a dish that's versatile and incredibly delicious.

Ready for a dinner that’s as simple as it is delicious? These Roasted Butternut Squash Black Bean Tacos are the answer to all your mealtime needs. I love tacos!

They can be made with whatever ingredients you have on hand, they are a little messy and a lot tasty and you never feel guilty when you have a few more! 

What sets these tacos apart?

Three key points: efficiency, healthfulness, and ease. The recipe comes together in just 30 minutes, making it ideal for those busy evenings when you’re short on time but still want something scrumptious. And perhaps the best part—it’s a one-sheet-pan wonder, which means you won’t be stuck with a mountain of dishes when dinner’s done.

All you’ll need for this one sheet wonder is:


  • butternut squash
  • sauce from chipotle peppers in adobo sauce
  • nutritional yeast
  • salt and pepper
  • coconut sugar (optional)
  • red bell pepper
  • black beans

Chipotle Chili Crema

  • chipotle chili crema
  • plain unsweetened vegan yogurt
  • chipotle peppers in adobo sauce from can
  • maple syrup
  • lime, juiced
  • garlic powder

To Serve


The Star Ingredient of this recipe is no doubt the Maria & Ricardos Keto Almond Flour Tortillas

These grain-free keto almond flour tortillas are the ideal choice for this dish—soft, sturdy, and a subtle nutty backdrop for the roasted butternut squash. I love eating something that tastes indulgent but I know is healthy! These tortillas are incredibly versatile, I often make vegan quesadillas or chips with them as well! I highly recommend them.

The butternut squash is roasted to perfection with a smoky chipotle sauce. Complementing this is a red bell pepper, adding a pop of color and a hint of sweetness. The black beans add a protein punch and earthy undertones. And let’s not forget the Chipotle Chili Crema, a velvety blend of vegan yogurt, chipotle peppers, and a hint of maple sweetness, which ties it all together. To make this dish even more of a hit, garnish it with fresh cilantro and pumpkin seeds, providing a burst of fresh flavor and a satisfying crunch, respectively.

So whether you’re in a pinch for a weeknight dinner or having company for a delicious meal in; these Roasted Butternut Squash Black Bean Tacos offer you all the things and are always an easy option!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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Roasted Butternut Squash Black Bean Tacos

flavorful fall tacos filled with roasted butternut squash tossed thats tossed in a sweet and smoky chipotle chili sauce and roasted to caramelized crisp perfection. along with red peppers and black beans and a creamy chipotle chili crema. Flavorful, easy to make with just a few ingredients and one sheet pan. A versatile dinner for the whole family. Can be served as bowls, tacos, or burritos! Highlight ingredient is the grain-free keto almond flour tortillas from Maria & Ricardos. YUM
Prep Time 10 minutes
Cook Time 18 minutes
Course Dinner, lunch, Main Course
Cuisine Mexican


  • Oven
  • Blender


Tacos Ingredients

  • ½ butternut squash cubed
  • ¼ cup sauce from chipotle peppers in adobo sauce
  • 2 tbsp nutritional yeast
  • ½ tsp salt and pepper
  • 1 tbsp coconut sugar optional
  • 1 red bell pepper chopped
  • 14 oz can black beans rinsed and drained

Chipotle Chili Crema Ingredients

  • ½ cup plain unsweetened vegan yogurt
  • 2 chipotle peppers in adobo sauce from can
  • 1 tbsp maple syrup
  • 1 lime juiced
  • ½ tsp garlic powder

To serve Ingredients

  • 12 @mariaandricardos keto almond flour tortillas warmed
  • fresh cilantro
  • pumpkin seeds


  • Preheat oven to 425° in line a large baking sheet with parchment paper. Add the butternut squash to a medium mixing bowl and drizzle with chipotle sauce, nutritional yeast, salt, pepper, and coconut sugar. Toss to combine and spread on the baking sheet. Transfer to the oven and set your timer for 10 minutes.
  • Call the squash is baking prepare your sauce by adding all ingredients to a high speed blender. Purée until smooth and creamy and season to taste.
  • Remove the squash from the oven and at the red pepper to the baking sheet. Bake for five minutes. Removed from oven and add black beans. Bake for five more minutes.
  • Meanwhile, warm the tortillas over an open flame or in a skillet for about 30 seconds per side. Fill each tortilla with the roasted veggie mixture, drizzle with sauce, and sprinkle with cilantro and pumpkin seeds. Enjoy!
Keyword 30 minute meals, gluten free, plant based, roasted, vegan
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