These vegetarian Black Bean Tacos are loaded with butternut squash and kale, topped with apples and finished with a smoky maple dressing for fall taco flavors! #TacoTuesday should always be this healthy and delicious!
With apples in season, crisp, juicy pieces add a great texture and just a hint of sweetness to seasoned veggies and spicy jalapeños.
This butternut squash and black bean taco recipe is made in one pan on the stovetop instead of roasting the vegetables in the oven. The black beans and/or pinto beans add lots of fiber and protein!
How to make black bean tacos
Step 1: Prepare butternut squash for the tacos.
No need to roast the squash for these tacos. The butternut squash is prepared by simmering it on the stovetop until tender.
Step 2: Add spices, beans, kale and peppers.
Yep! All in one pot it goes! Just remember to dice your butternut squash, peppers and apples small enough to fit easily inside a taco shell.
Step 3: Make Smoky Maple Dressing
The smoky maple dressing is seasoned with chipotle and tamari to give this sauce a smoky depth. A little mayo adds creaminess. You can use chipotle powder or chipotle flakes for this dressing.
You’ll have dressing left over – I love dipping roasted potatoes in it too!
Step 4: Load tacos and add apple + jalapeño topping.
Drizzle with smoky maple dressing.
We’ve got a lot of flavors and textures going on here. Sweetness from the butternut squash + apples. Spicy from the jalapeños. Savory coriander and cumin coat the kale, beans + bell peppers. Then the creamy + smoky maple dressing. It’s just fall in a taco.
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!
Need a better way to transport these?
Grab a wrap and bring these to work as a burrito!
Get your TACO SWAG on!
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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