These Vegetarian Tacos with Black Beans are loaded with vegetables, topped with apples and finished with a smoky maple dressing for a seasonal twist. #TacoTuesday should always be this healthy and delicious!
I made vegetarian tacos twice this week. With apples in season, crisp, juicy pieces add a great texture and just a hint of sweetness to seasoned veggies and spicy jalapeños.
Last year I made Roasted Butternut Squash Tacos with Chipotle Lime and Apple. These are similar except they’re made in one pan on the stovetop instead of roasting the vegetables in the oven and I’ve added beans for lots of fiber and protein!
Plus the smoky maple dressing is a great taco sauce!
When you’re looking for an easy black bean taco recipe or just a vegetarian taco recipe, this is a quick fix for #tacotuesday or if you’re like me – #tacoeveryday! Just remember to dice your butternut squash, peppers and apples small enough to fit easily inside a taco shell.
Need a better way to transport these?
Grab a wrap and bring these to work as a burrito!
Vegetarian tacos loaded with butternut squash, kale and beans - then dressed with a smoky maple dressing! A gorgeously delicious fall taco!
- 2 cups diced butternut squash
- 1/4 cup water
- 1 Tbs olive oil
- 1.5 tsp cumin
- 1.5 tsp coriander
- 1/2 tsp cayenne
- 1/2 tsp Kosher salt
- pepper to taste
- 3 jalapeños (or other spicy peppers) finely diced
- 1 red or green bell pepper, diced
- 2 cups curly kale, chopped
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 2 medium apples diced
- 8 small corn or flour tortillas warmed/toasted on each side
- 2 limes
- 1 bunch cilantro chopped
- Smoky Maple Dressing - recipe here
Heat 1 Tbs olive oil, 1/4 cup water and cubed butternut squash to boil in large skillet on medium-high heat. Once it starts to sizzle, cover and simmer on medium heat about 5 min. or until squash is just tender.
Uncover skillet, add spices, red pepper, half of the diced jalapeños, beans and chopped kale. Cook until heated through on high heat 5 min. Remove from heat and season with salt and pepper to taste. Add the juice from half of a lime.
In a small bowl, mix diced apple with remaining diced jalapeño and a handful of chopped cilantro.
Top each tortilla with a scoop of the butternut/bean mixture and top with a bit of apple/jalapeño mixture.
Drizzle with Smoky Maple Dressing.
Serve with a wedge of lime, extra cilantro and jalapeño slices.
Wrap all of these ingredients in a burrito and you'll have a portable lunch on the go!
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