This healthier take on tacos involves filling a roasted butternut squash with homemade refried black beans, fresh veggies, and a magical green avocado dressing. It is just as satisfying and delicious as tortilla-bound tacos, because eating healthy should never mean sacrificing flavor! The butternut squash adds depth to the tacos because its sweet taste balances out the savory refried beans.

Taco-Stuffed Butternut Squash With Refried Black Beans [Vegan, Grain-Free]

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Calories

288

Serves

2-4

Cooking Time

40

Ingredients

For the Butternut Squash:

  • 1 butternut squash
  • Slightly melted coconut oil
  • Salt and pepper

For the Refried Beans:

  • 1 can black beans, rinsed and drained
  • 1 can of chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons taco spice mix
  • 1 onion, finely chopped
  • 1 clove of garlic, finely grated

For the Taco Filling and Toppings:

  • Avocado dressing
  • Tomatoes, chopped
  • Corn
  • Peppers, chopped
  • Fresh cilantro
  • Lime wedges

Preparation

  1. Turn on the oven at 390°F and put baking paper on a baking sheet.
  2. Divide the butternuts out and scrape the seeds with a spoon.
  3. Cut a diagonal pattern in the butternutsquash with a sharp tip knife.
  4. Brush the butternut squash with coconut oil, season with salt and pepper, and place them on the baking sheet.
  5. Place the plate in the oven and behind the butternut for 35-40 minutes or until it is tender.
  6. Heat a pan up to medium heat.
  7. Melt a little coconut oil and step in it for 5 minutes.
  8. Add garlic, taco seasoning, and tomato paste. Stir for another minute.
  9. Add chopped tomatoes and black beans. Stir and simmer for 15 minutes.
  10. Mash the beans a little with the back of a stew and simmer until the butternut squash is finished.
  11. Fill the butternut squash with refried black beans, top with dressing, fresh vegetables, and cilantro.

Nutritional Information

Per Serving: Calories: 288 | Carbs: 54 g | Fat: 5 g | Protein: 12 g | Sodium: 1185 mg | Sugar: 11 g Calculation not including salt added to taste, dressing, or toppings. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Maria Engbjerg

See My Recipes

Gluten-free, vegetable-centric vegan recipes.

Hi, I’m Maria, a 35-year-old vegan, plant-based veggie lover. I live in Copenhagen, Denmark and work full time on my blog Vanlose Blues. I create recipes with a deep passion for vegetables and because I just can't help my self. My recipes are all gluten-free, easy to make, full of flavor, and of course; vegetables.

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