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Baker Katherine Blackbeans SweetPotatoes Squash Tacos1
Baker Katherine Blackbeans SweetPotatoes Squash Tacos1
Recipes

Black Bean and Butternut Squash Tacos

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

Difficulty:BeginnerPrep time: 7 minutesCook time: 8 minutesTotal time: 15 minutesServings:1 servings

Ingredients

Instructions

  1. Photo by Katherine Baker

    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.

  2. Photo by Katherine Baker

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

  3. Photo by Katherine Baker

    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.

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

  5. Photo by Katherine Baker

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

Katherine has been involved with Spoon since the early days of the NYU chapter. She continued to write for Spoon while earning her master's degree in human nutrition at Columbia University and authored the Spoon Guide to Healthier 2016. Katherine likes to avoid wearing real pants, hanging out with her rescue pup Millie, drinking iced coffee in all 4 seasons, and baking vegan treats (yes, Baker is her last name). Katherine is now a student at Columbia Mailman School of Public Health and learns about how climate change impacts human health and nutrition (#school5ever). Hit her up on Insta (@katherinebaker4) and kbaked.com for more #relatablecontent.