These quick and easy tacos are filled with simple, plant foods using nothing fancy or hard to find. They are filling, nutritious and super budget friendly too. Black beans provide added fiber, plenty of protein and there’s certainly no lack of flavor from the spiced up butternut squash.
Chili Roasted Butternut Squash Tacos [Vegan, Gluten-Free]
For the Tacos:
- 2 pounds of butternut squash, cubed
- 2 teaspoons avocado oil
- 1 15-ounce can of black beans (2 if desired), drained and rinsed
- 1 avocado, sliced (or guacamole)
- Fresh cilantro, chopped
- Fresh lime wedges
- Pico de gallo
- Cilantro lime crema or chili lime dressing, optional
- Red cabbage, thinly sliced
- Hot sauce
For the Spice Mix:
- 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°F 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, a generous squeeze of fresh lime juice, and sauce if desired.