Tacos with Acorn Squash and Black Beans
Vegan tacos acorn squash and black beans might seem like an odd combination, but this recipe has just the right mixture of sweet, salt and spice.
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
Squash Ingredients
Black Bean Ingredients
Taco Ingredients
Let’s Cook the Squash
  1. Preheat oven to 400 degrees.
  2. Cut the stem off of the acorn squash making a flat base so the squash will stand upright. This makes it easier to cut in half.
  3. Cut the squash in half lengthwise and scrape out the seeds.
  4. Using half a large squash or one full small squash, slice the squash into equal size pieces about 1 inch thick.
  5. Place the slices on a baking sheet and spread evenly.
  6. In a small bowl, mix together the Squash Ingredient seasonings and brush over the squash slices.
  7. Roast the squash for 20 minutes, or until they are soft all the way through. Using tongs, turn the squash over after 10 minutes.
  8. When the squash is finished, use a knife or fork to remove the peeling. It should separate easily.
Let’s Cook the Black Beans
  1. Drain and rinse the black beans.
  2. In a saucepan over medium heat, add the black beans, chili powder, cumin and salt. Stir to mix well.
  3. Cook until heated through, about 5 minutes.
Let’s Assemble the Tacos
  1. Place the desired number of tortillas on a baking sheet and heat in the oven for 2 to 3 minutes or until warm but still soft.
  2. Remove the tortillas from the oven and place on a plate.
  3. Add 1/8 of the squash, beans and cilantro leaves to each taco. Top with a tbsp of salsa. Fold and eat with your hands or use a fork tostada style.
Recipe Notes

Serving size is 2 tacos.

Inspired by Squash Tacos with Avocado on Health.com.