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–+ servings
Taco shell topped with a vegan filling of butternut squash, poblano peppers, onions, and black beans topped with a slaw made of purple cabbage, raddish, and apples.

Butternut Squash Tacos with Apple & Cabbage Slaw

A simple vegetarian taco filling that is everything you look for in a delicious taco.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Butternut Squash, Taco Tuesday, Tacos, Vegan, Vegetarian
Servings: 16 Tacos
Calories: 153kcal
Author: Bearded Foodie

Ingredients

Butternut Squash and Black Bean Filling

  • 1 cup Yellow Onion diced
  • 1 Large Poblano Pepper diced
  • 5 Cups Butternut Squash 1/2 - 1" cubes
  • 1 15 oz can Black Beans rinsed, drained
  • 12 grams Chile Powder ground
  • 3 grams Cumin ground
  • 1 gram Garlic Powder
  • 1 small pinch Oregano Mexican
  • 1 gram Smoked Paprika ground
  • 1 pinch Red Chili Flake
  • 4 grams Salt
  • 1 small pinch Black Peppercorn ground
  • 2 tbsp Olive Oil extra virgin

Apple & Cabbage Slaw

  • 1 cups Purple Cabbage shredded
  • 1/2 cup Raddish matchstick
  • 1/2 cup Granny Smith Apple matchstick
  • 1/2 cup Cilantro rough chopped
  • 1 whole Fresh Lime Juice
  • 1/2 tbsp Honey
  • 1/2 tbsp Olive Oil extra virgin

Serve:

  • 16 Tortilla toasted

Instructions

Butternut Squash and Black Bean Filling:

  • Preheat oven to 425° fahrenheit.
  • Peel and cube butternut squash into 1/2" cubes. Toss with a generous amount of olive oil and spread on a sheet pan. Add salt and pepper to taste. Place in the oven for 25-30 minutes or until dark brown on the bottom.
  • Dice the yellow onion and poblano pepper. Mix together all spices and set aside. Heat 1 tbsp of olive oil over medium heat. Add onion and saute for 5 minutes or until they begin to soften and become translucent. Add poblano pepper and saute for an additional 3 minutes.
  • Add rinsed black beans to your saute pan and stir to combine. Sprinkle seasoning mixture over the mixture and stir to coat evenly. Remove from heat and cover to keep warm.
  • Once your butternut squash is ready add it to the pan, stir to combine.

Apple & Cabbage Slaw:

  • Prepare purple cabbage, radishes, apples, and cilantro.
  • Whisk together the lime juice, honey, and olive oil in a bowl.
  • Combine all ingredients together in a bowl and toss to coat evenly.

To Serve:

  • On a toasted flour tortilla, place a hearty scoop of the filling. Top with the slaw and queso fresco.

Nutrition

Serving: 1Taco | Calories: 153kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 291mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4914IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg
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