Roasted Butternut Squash Black Bean Tacos

These flavorful fall tacos are filled with roasted butternut squash tossed in a sweet and smoky chipotle chili sauce and roasted to caramelized perfection. Served with red peppers and black beans and a creamy chipotle chili crema. They're flavorful, easy to make with just a few ingredients and all on one sheet pan. This is a versatile dinner for the whole family as it can be served as bowls, tacos, or burritos!

Course Dinner, lunch, Main Course

Cuisine Mexican

Keyword 30 minute meals, gluten free, plant based, roasted, vegan

Prep Time 10

Cook Time 20

Total Time 28

Servings tacos

Calories 155kcal

Author Jackie Akerberg

Equipment

Oven
Blender

Ingredients

Tacos Ingredients

½ butternut squash cubed
¼ cup sauce from a can of 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 canned black beans rinsed and drained

Chipotle Chili Crema Ingredients

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

To serve Ingredients

12 almond flour tortillas warmed
fresh cilantro
pumpkin seeds

Instructions

Preheat oven to 425° in line a large baking sheet with parchment paper. Add the butternut squash to a medium mixing bowl and add the 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.
While 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 peppers to the baking sheet. Bake for five minutes. Remove from oven and add the 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!

Nutrition