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Butternut Squash Black Bean Tacos

Servings 6 tacos


  • 1 bag pre-cut butternut squash 12 oz
  • 6 corn tortillas
  • 2 Avocados cubed or sliced
  • 1 can black beans drained and rinsed
  • 1 C frozen whole kernel corn
  • 2 limes
  • 1/2 tsp red pepper flakes
  • sea salt and pepper to taste

Optional toppings

  • fresh cilantro
  • roasted pumpkin seeds
  • sour cream
  • Hot sauce


  1. Preheat the oven to 400 degrees.

  2. Toss the butternut squash in olive oil and season with red pepper flakes, sea salt and pepper. Place on cookie tray. 

  3. Bake for 30 -40 minutes or until tender.

  4. Let cool slightly and then either use a food processor or a fork to smash the butternut squash. 

  5. Heat black beans and corn in a cast iron skillet. Slightly brown the corn. 

  6. Heat a separate cast iron skillet to heat corn tortillas 

  7. Spread butternut squash onto each tortilla, then layer black beans, corn, cubed or sliced avocado, and a squeeze of lime juice. Add optional toppings as desired and enjoy!