Butternut Squash Tacos with Cilantro and Lime
Roasted butternut squash fills warm tortillas with bright lime, fresh cilantro, black beans, and creamy avocado. Simple, colorful, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb butternut squash, peeled and diced cut into 1/2-inch cubes
- 2.5 tbsp extra-virgin olive oil
- 1.25 tsp chili powder
- 1 tsp ground cumin
- 0.75 tsp smoked paprika
- 0.75 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 15 oz black beans, drained and rinsed one standard can
- 8 oz corn tortillas, warmed about 8 small tortillas
- 0.5 cup red onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice plus wedges for serving if desired
- 7 oz ripe avocado, diced
- 0.5 cup cotija cheese, crumbled
Instructions
Preparation Steps
- Heat oven to 425°F. Line a large sheet pan with parchment.
- Toss squash with olive oil, chili powder, cumin, paprika, garlic, salt, and pepper.
- Spread squash on the pan. Roast 25–30 minutes, stirring once, until browned and tender.
- Warm black beans in a small saucepan over low heat. Season with a pinch of salt.
- Mix onion, cilantro, and lime juice in a bowl. Set aside for topping.
- Warm tortillas in a dry skillet or wrapped in foil in the oven.
- Assemble tacos with beans, roasted squash, avocado, cotija, and the onion-cilantro mixture.
- Finish with extra lime juice to taste. Serve immediately.
Notes
Try a drizzle of quick chipotle-lime crema (stir adobo sauce into sour cream) or add toasted pepitas for crunch. Leftovers keep well: store squash and beans separately in the fridge up to 3 days; reheat and assemble fresh.
This recipe is an original creation inspired by classic Butternut Squash Tacos with Cilantro and Lime flavors. All ingredient ratios and instructions are independently developed.