Black Bean Butternut Squash Tacos
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Black Bean Butternut Squash Tacos with Avocado Cream Sauce are delicious and healthy too.
Full of hearty black beans and sweet butternut squash and smothered in a creamy, tangy avocado cream sauce, this makes a scrumptious meatless filling for a taco meal. These tacos are truly a delight to the taste buds.
These tacos are seriously delicious, even Wesley, the must-have-meat-all-the-time guy, liked them. I could tell in his voice he was surprised himself. It turns out, Black Bean Butternut Squash Tacos are universally appealing.
What’s not to like? They are full of fresh, bright flavors. The combination of beans, squash, and cream sauce works perfectly in these tacos.
Black Bean Butternut Squash Tacos with Avocado Cream Sauce
- These tacos have quite a few ingredients, but none are hard to make.
- You can use my recipe for Easy Slow Cooker Black Beans or you can use canned black beans. Either way, they fit perfectly in these tacos.
- Roast or saute the butternut squash. I like to roast a lot of vegetables and one time that way I have leftovers for recipes like this. If you don’t have leftover roasted butternut squash, they just take 8 to 10 minutes to saute for these.
- I keep Quick Pickled Red Onions in the fridge at all times. They really add brightness and crispness to the tacos. I don’t know if you can purchase Pickled Onions in the store, but my recipe, included below, is super easy to make. They complement the tacos well.
- The surprise ingredient in these tacos is the Avocado Cream Sauce. I knew I wanted a creamy dressing element to these tacos. Usually, I lean to a Ranch Dressing but wanted something different. I stirred up this Avocado Cream Sauce and now I make it all the time and serve it on salads, fish tacos, and dip roasted veggies in it. This sauce elevates the Black Bean Butternut Squash Tacos to another level.
Here are more recipes you’ll enjoy!
- Spicy Homemade Black Bean Veggie Burger with Avocado Cream Sauce
- Fish Tacos with Mango Lime Coconut Salsa
- Vegetarian Tacos
- Fish Tacos with Mango Avocado Relish
- Apple Slaw Pork Loin Tacos
Black Bean Butternut Squash Tacos with Avocado Cream Sauce
Ingredients
QUICK PICKLED RED ONIONS
- 1/2 cups apple cider vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup water
- 1 red onion thinly sliced
TACOS
- 1 cup black beans
- 1 cup butternut squash roasted
- 6 to 8 corn tortillas or flour
- 1/4 cup fresh cilantro
- 1/3 cup white onion pickled
- 1/2 cup slaw mix
- 1/2 cup tomatoes sliced
- 1 lime
- 1/3 cup avocado cream sauce
AVOCADO CREAM SAUCE
- 1 avocados peeled, seeded, and mashed
- 1/2 cup Greek yogurt fat-free plain
- 1 clove garlic clove minced
- 2 teaspoon lemon freshly squeezed
- 1/4 teaspoon black pepper ground
Instructions
QUICK PICKLED RED ONIONS
- Whisk vinegar, sugar and salt in 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over onions. Let sit at room temperature for 1 hour. Can be made ahead and refrigerated up to 2 weeks.
AVOCADO CREAM SAUCE
- Mash avocado. Mix avocado, yogurt, garlic, lemon juice, and pepper together until smooth. Refrigerate until ready to squeeze on tacos
TACOS
- Layer black beans and butternut squash onto tortilla. Heat under broiler until hot.
- Top with onions, slaw, tomatoes and cream sauce.
- Squeeze lime juice over all.
- Serve immediately
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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