Butternut Squash Tacos with Black Beans

Author: Megan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Butternut Squash Tacos
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  • 1 butternut squash , peeled, seeded, and cubed
  • 1 tablespoon olive oil , divided
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt , plus more to taste
  • 1/2 cup diced onion
  • 1 medium tomato , diced
  • 1 15- ounce can black beans , drained and rinsed
  • Tortillas
  • Goat cheese crumbles or queso blanco
  • Cilantro , for garnish


  1. Preheat oven to 400°F.
  2. Put butternut squash on a rimmed baking sheet and drizzle with 1/2 tablespoon olive oil. Stir squash to coat. Mix together cumin, coriander, cayenne, and 1/4 teaspoon salt, and sprinkle over squash, and stir again. Roast in the oven for 15 minutes.
  3. Meanwhile, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium.
  4. Add the onion and saute for 2-3 minutes. Stir in the tomato, and continue to cook for an additional 2-3 minutes, until onions are translucent and tomato starts breaking down.
  5. Stir in the black beans and a pinch of salt and simmer until squash is done.
  6. Warm tortillas and top with bean mixture, prepared squash, crumbled cheese, and cilantro.

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