These butternut squash tacos are pretty easy and fun to make! Baked cubes of butternut squash are coated in spices and served up with smoky smashed pinto beans, a creamy-dreamy sauce, and pickled red onions. You have plenty of time to fix up the other components while the squash cooks (about 30 minutes). These make for a super satiating vegan dinner.
If you can find pre-diced butternut squash at your grocery store, these tacos come together even faster! I smash up the pinto beans with chipotle salsa for some big time flavor with minimal effort. Spread them out on a warm tortilla, top with the golden and tender squash, and drizzle with our creamy sauce. Every bite is smoky, spicy, creamy, and a bit sweet.
For fans of slightly sweet fall squash combined with some contrasting and tingly heat, I recommend checking out my Spicy Butternut Squash Flatbread with Zaโatar & Miso Garlic Sauce. Kind of a similar vibe!
I did try a few variations on the squash prep for this butternut squash tacos recipe. One version with cornstarch and one with cornmeal in the coatingโboth in an attempt to get a crunchy edge. Neither worked out great, and honestly? Sometimes simpler is better. I love the soft little cubes with loads of savory pantry spices.
Similar to the squash, I tried a couple variations on the sauceโone with fresh garlic and one with just garlic and onion powders. The simplicity of the version with the powders won me over, but it also highlighted the fresh cilantro and zippy lime a lot better.
I really hope that you give this recipe a try soon!
Free Pantry & Kitchen Equipment Guide
Everything you need for flavourful vegan meals that everyone will love, from my kitchen to yours.
Smoky Butternut Squash Tacos with Smashed Pinto Beans (Vegan)
Ingredients
Butternut Squash
- 1 medium (about 1 kg) butternut squash, peeled, seeded & cubed (5 cups cubed squash)
- 2 tablespoons avocado oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ยฝ teaspoon ground coriander
- salt and pepper, to taste
Smashed Pinto Beans
- 1 ยฝ cups cooked pinto beans, thoroughly drained
- ยฝ cup chipotle salsa (see note)
Creamy Cilantro Lime Sauce
- ยพ cup unsweetened vegan yogurt (see note)
- 3 tablespoons vegan mayo
- ยพ teaspoon onion powder
- ยพ teaspoon garlic powder
- a few dashes vegan Worcestershire sauce
- 1 ยฝ teaspoons lime juice
- ยฝ cup fresh cilantro leaves
- salt and pepper, to taste
To Serve
- 8 6-inch tortillas
- extra cilantro
- pickled red onions
Equipment
- personal blender or mini food processor
Notes
- Itโs important to use a chipotle SALSA with onions, tomato etc in it. This is a shortcut that gives our beans some flavor. I recommend a shelf-stable, thick variety; not a watery/fresh option from the refrigerated section. I used this one.
- This recipe is for the lovers of smokiness and spice! If youโre looking for something a bit milder, I would just sub the pinto beans and chipotle salsa with a can of refried beans.
- You want a plain vegan yogurt thatโs on the tart side. I like Simpla or Yoggu brands best. In the US, Culina is great!
Instructions
- Preheat the oven to 400ยฐF.
- Place the cubed squash on a baking sheet. Drizzle with the oil and add onion powder, garlic powder, cumin, coriander, salt, and pepper. Toss to evenly coat and then spread the cubes out as much as possible. Pop into the oven and roast until soft, about 30 minutes. At the halfway point, flip the pieces over for even browning.
- While the squash is roasting, prep the beans. In a glass or metal dish, combine the pinto beans and chipotle salsa. Smash the beans and salsa with a fork until you have a coarse paste. Check it for seasoning and add some salt or pepper if you like. Put this dish in the oven when thereโs about 5-7 minutes left on the squash so that the beans can warm up.
- Make the sauce. In a small blender or food processor, combine the vegan yogurt, mayo, onion powder, garlic powder, vegan Worcestershire sauce, lime juice, cilantro, salt, and pepper. Turn the motor on and run until you have a smooth and creamy sauce with green flecks. Check for seasoning and adjust if necessary.
- Heat up the tortillas (I do this over one of my gas burners on medium-low) and assemble the tacos.
- Place the tortillas on a platter/baking sheet and evenly divide the pinto bean mixture among them. Use a fork to smoosh them down. Top each tortilla with an even portion of roasted squash. Finish the tacos with drizzles of the cilantro lime sauce, pickled red onions, and chopped fresh cilantro. Enjoy!
These were great! Took a shortcut and used Siete Vegan Charro beans.
Such a smart shortcut! Thanks for this comment and the review, Bekah! :)
-L
Soooo delicious. The squash and beans compliment each other perfectly. My daughter loved eating it and so did I. Thank you for this yummy recipe A perfect blend of sweet smoky and salt.
I found a minor hackโฆIf you donโt want to mash the pinto beans with a fork, carefully pulse with an immersion blender until you get the consistency you want, leaving some of the beans for texture!
Thanks for another great recipe Laura!
Looks good.
These tacos look amazing! I know I say that about every single one of your recipes, haha. Iโve been needing a lighter dinner lately, and these look like theyโll hit the spot. I canโt wait to try them.