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black bean tacos

Vegetarian Black Bean Tacos with Butternut Squash + Kale

Vegetarian tacos loaded with butternut squash, kale and beans - then dressed with a smoky maple dressing! A gorgeously delicious fall taco!

Course Lunch, Main Course
Cuisine American, Mexican
Keyword bean tacos, Veggie tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 300 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

  3. In a small bowl, mix diced apple with remaining diced jalapeño and a handful of chopped cilantro.

Assembly

  1. Top each tortilla with a scoop of the butternut/bean mixture and top with a bit of apple/jalapeño mixture.

  2. Drizzle with Smoky Maple Dressing.

  3. Serve with a wedge of lime, extra cilantro and jalapeño slices.

Notes

Wrap all of these ingredients in a burrito and you'll have a portable lunch on the go!

Nutrition Facts
Vegetarian Black Bean Tacos with Butternut Squash + Kale
Amount Per Serving (1 g)
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.