Craving a burst of flavor that’s both satisfying and wholesome? Dive into the world of Mexican cuisine with these delightful Black Bean Butternut Squash Tacos topped with a creamy avocado sauce that will have your taste buds dancing! Perfect for a quick weeknight dinner or a vibrant weekend feast, this recipe combines the sweetness of roasted butternut squash with the hearty goodness of black beans, all wrapped up in warm corn tortillas. Ready in just 40 minutes, this dish is not only a feast for the eyes but also a healthy choice that will leave you wanting more. Get ready to impress your family and friends with a taco night they won’t forget!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- Cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will allow the butternut squash to roast perfectly while you prepare the rest of the ingredients.
- Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise, remove the seeds, and then dice the flesh into 1-inch cubes.
- In a large mixing bowl, combine the diced butternut squash with olive oil, cumin, paprika, salt, and pepper. Toss until the squash is evenly coated with the spices.
- Spread the seasoned butternut squash cubes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized, stirring halfway through for even cooking.
- While the squash is roasting, prepare the black beans. In a small saucepan over medium heat, combine the drained and rinsed black beans with a pinch of salt, pepper, and a dash of cumin. Heat for about 5-7 minutes, stirring occasionally, until warmed through.
- Next, prepare the avocado cream sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, you can add a little water to reach your desired consistency.
- Once the butternut squash is roasted, remove it from the oven and let it cool slightly. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- To assemble the tacos, place a generous spoonful of roasted butternut squash and black beans on each tortilla. Drizzle with the avocado cream sauce and garnish with fresh cilantro.
- Serve the tacos warm and enjoy your delicious Black Bean Butternut Squash Tacos with Avocado Cream Sauce!
Tips
- Perfect Roasting: To ensure your butternut squash is perfectly roasted, cut it into uniform 1-inch cubes. This allows for even cooking and caramelization, enhancing the flavors.
- Customize Your Spice: Feel free to adjust the spices! If you like a bit of heat, add some cayenne pepper or chili powder to the butternut squash mix for an extra kick.
- Make Ahead: You can roast the butternut squash and heat the black beans ahead of time. Just store them in the fridge and reheat when you’re ready to assemble your tacos.
- Tortilla Tips: For a more authentic taste, try using homemade tortillas or warming them in a dry skillet until they have a slight char.
- Avocado Sauce Variations: Experiment with the avocado cream sauce by adding fresh herbs like cilantro or parsley for an extra layer of flavor. You can also substitute Greek yogurt with sour cream for a different texture.
- Garnish Galore: Don’t skimp on the garnishes! Fresh cilantro, diced tomatoes, or even pickled onions can elevate your tacos and add a pop of color.
- Serving Suggestions: Pair these tacos with a side of Mexican rice or a fresh salad to round out your meal and impress your guests!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 5mg
