Vegan butternut squash tacos with chipotle black beans are bound to be your new favorite meal. Creamy and smoky roasted squash paired with spicy black beans, crunchy red onions, citrusy lime juice, and creamy avocado crema, all wrapped up in a small soft corn tortilla. Gluten free too. A perfect vegan Cinco de Mayo recipe.
Is it absurd that I just bought a can of chipotle peppers in adobo sauce for the first time? After years of seeing food blogger recipes with a mysterious (to me) ingredient it finally took a house-sitting gig for me to actually spot them in a grocery store.
I don’t know where I’ve been looking all these years but I could never find them in a US store. Ever.
Well now that I have, I am going to start buying these up in bulk.
I mean. Best sauce and flavoring ever. Of all time. This is a level of spice and flavor that has been missing all my life. I can’t even describe it, it’s spicy, it’s smoky, it kind of burns your tongue but you can’t help going for more. Except to be seeing a whole lot of chipotle in adobo added to everything I make for the next few months.
The other day D and I finally decided to take the ATV out to the grocery store – a stressful experience for me considering we’re housesitting in a village with hills reminiscent of an unpaved and potholed San Francisco.
You can imagine I was far from my ideal calm and composed when we were in the wrong gear and the ATV started rolling down the hill we were trying to climb. I might have started screaming non PG rated things.
Yea I guess high stress situations are not my forte. You know how you always like to envision yourself as cool and composed in any sort of warranted (or unwarranted) stressful situation?
Welll a house sit in a remote Costa Rican village might bring about the reality of that for you to face sooner rather than later.
It was once we finally got in the store and I spotted this tiny little can of magical peppers that all was well and good again. For a bit of clarification (or simply for my own knowledge) chipotle peppers in adobo sauce are jalapenos that have been dried by a smoking process and canned in a tomato based sauce.
Now that I finally had my hands on them what to make first?
Vegan butternut squash tacos with a chipotle in adobo black bean red onion mix, along with avocado crema, lime juice and cilantro.
Always go with the first recipe that pops into your head.
I love tacos but pretty much never make them. That needs to change. These butternut squash tacos were absolutely perfect. While the paprika dusted squash was roasted in the oven I pan fried some red onions with the chopped up chipotle in adobo before adding some black beans to the mix.
To make the avocado crema use a blender or mini food processor and simply blend with olive oil and lime juice (or get crazy and add coconut milk, cilantro, and all sorts of spices).
This recipe took me longer than it should have because I was set on having avocado crema instead of just chopped up avocados but had just remembered that we had broken the blender.
There was always the mini chop food processor, but last time I tried to use that to make almond butter out of toasted almonds the damn thing wasn’t strong enough. Well I figured avocados are soft right? It should work with those.
Still no dice. I was even furiously shaking the thing about at every which angle to try to get that little blade to start spinning about.
Even that little hiccup could not stop this dish from being perfect.
Smoky squash with spicy and again smoky black beans, citrusy lime juice, refreshing cilantro, and creamy avocado crema make for the perfect taco filling.
An awesome vegan and gluten -free meal.
PS. if you love avocados as much as I do and are constantly on the look out for avocado themed recipes be sure to check out my collection of avocado recipes!
Looking for more Cinco de Mayo recipe ideas?
Vegan butternut squash tacos with chipotle black beans are bound to be your new favorite meal. Creamy and smoky roasted squash paired with spicy black beans, crunchy red onions, citrusy lime juice, and creamy avocado crema, all wrapped up in a small soft corn tortilla. Gluten free too.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 3 cups diced butternut squash
- 1 teaspoon smoked paprika
- 3 tablespoons extra virgin olive oil (divided)
- 1-2 chipotle peppers in adobo, diced (for non spicy version omit chipotle peppers, or only use 1/2 of 1 pepper)
- 1/3 cup diced red onions
- 1 cup black beans
- 1 teaspoon cumin
- 1 avocado
- 1 tablespoon lime juice
- handful cilantro, diced
- 6-8 corn tortillas
- lime, to garnish
- Preheat oven to 425 degrees.
- In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.
- Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple mins and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.
- In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.
- Heat corn tortillas on skillet for 10-20 seconds per side.
- Top tortillas with squash, black beans, avocado crema, squeeze of lime juice and cilantro.