Butternut Squash Tacos with Chipotle Black Beans – Vegan (Entertaining) Recipe

Cook Time: 30 minutes

Difficulty: Easy
Serves: 4



3 cups diced Butternut Squash

1 teaspoon smoked Paprika

2 tablespoon Olive oil

1-2 Chipotle peppers in adobo diced

1 medium Onion, diced

1 teaspoon chopped Garlic

1 cup boiled Black Beans

2 teaspoons ground Cumin

1/2 cup shredded Red Cabbage (for making slaw)

1/2 cup Carrot Shredded

1/4 cup Green pepper julienne

1 Onion thinly sliced

1/2 teaspoon Chilli Flakes

Juice of 1 Lemon

Seasoning, as required

1 Avocado



For serving: 8 pieces soft tortillas, spiced Butternut squash, Cabbage slaw, Chipotle black beans, Avocado Crema

In a bowl toss together the squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven with an aluminum foil lined baking sheet for 20-25 minutes or until soft.

Heat pan over medium heat. Add 1 tablespoon olive oil. Add red onions and Chipotle peppers. Cook for a few minutes. Add the black beans. Season with cumin and salt. Cook for a few minutes

To make the red cabbage slaw, add lemon juice, chilli flakes, olive oil and salt to the red cabbage, carrot, green pepper & onion and leave aside for 20 minutes. 

In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.

Heat corn tortillas on skillet for 10-20 seconds per side.

Top tortillas with squash, black beans, red cabbage coleslaw, avocado crema, squeeze of lime juice and cilantro

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