Looking for some fast, easy, healthy tacos with a twist? Look no further. These tacos are filled with plant-based protein and tons of fiber thanks to the black beans and cubed butternut squash. For a super helpful shortcut, use the pre-cut and peeled Butternut Squash from Trader Joe’s.

If you don’t have access to this, simply peel and cube a whole squash. It’s worth the effort, I promise. Or substitute sweet potatoes. Both make for an equally delicious vegan, gluten-free taco experience. Fiesta! *insert dancing emoji girl in red dress here*

This is 1 of 7 meals from the round-up How to Make a Week’s Worth of Vegan Meals for Under $30 From Trader Joe’s.

Black Bean Butternut Squash Tacos

  • Prep Time:7 minutes
  • Cook Time:8 minutes
  • Total Time:15 minutes
  • Servings:1-2
  • Easy

    Ingredients

  • 2 cup cubed butternut squash or sweet potatoes
  • 1 cup black beans
  • 1/3 package of Taco Mix Seasoning (or 1 teaspoon each cumin, cayenne, and paprika)
  • 4 corn tortillas
  • 1/2 large tomato
  • 1/3 avocado, cubed
  • 1/2 lime (optional)
  • 1/4 cup cilantro (optional)
  • Salsa (optional)
  • Hot sauce (optional)

Step 1

Place 2 cups (1/2 package of Trader Joe’s Cubed butternut squash) or sweet potatoes in a microwave-safe bowl and heat on high for 4-6 minutes until tender. If you don’t have this, cube a large butternut squash, and/or 1-2 large sweet potatoes.

Photo by Katherine Baker
Photo by Katherine Baker

Step 2

Transfer squash to a small pan or skillet with 1 teaspoon oil or 2 tablespoons salsa.

Photo by Katherine Baker
Photo by Katherine Baker

Step 3

Sprinkle 1/3 package of taco seasoning over beans and squash cubes. Heat over medium heat and toss with a spoon until squash and beans are evenly heated and coated with seasoning, about 2-3 minutes.

Photo by Katherine Baker
Photo by Katherine Baker

Step 4

Fill corn tortillas with squash and bean mixture. Cube 1/3 avocado and 1/2 tomato and add to tacos.

Step 5

Garnish with cilantro, salsa, lime juice, and/or hot sauce, if desired.

Photo by Katherine Baker
Photo by Katherine Baker