Butternut Squash and Black Bean Tacos with Avocado Lime Mash

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Introduction:

Butternut Squash and Black Bean Tacos with Avocado Lime Mash are a fantastic way to enjoy a nutritious, plant-based meal that is full of flavor. This recipe is a delightful combination of sweet and spicy roasted butternut squash, savory black beans, and creamy avocado lime mash. It’s a great vegetarian option that’s perfect for taco night or a quick dinner that doesn’t compromise on taste. With the warmth of spices like cumin, oregano, and chipotle powder, these tacos deliver a satisfying bite in every tortilla. Plus, they’re easy to customize with your favorite toppings!

Ingredients:

For the Butternut Squash:

  • 1 medium butternut squash (or pre-cut, about 3 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon adobo seasoning (contains salt)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon chipotle powder or chili powder
  • 1/4 teaspoon sea salt

For the Black Beans:

  • 1 can (15 oz) black beans, drained
  • 1/2 teaspoon adobo seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup chicken broth (or vegetable broth/water)

For the Tacos:

  • 12 mini tortillas or 8 regular-sized tortillas
  • 8 oz shredded Mexican blend cheese

For the Avocado Lime Mash:

  • 1 avocado
  • 1 lime, juiced
  • 1/4 teaspoon sea salt
  • Chopped cilantro (optional)

Preparation:

Step 1: Prepare the Oven and Squash

  • Preheat your oven to 400°F (200°C).
  • Option 1: Roasting Whole Butternut Squash for Purée
    • Cut the butternut squash in half lengthwise and scoop out the seeds.
    • Brush the cut sides with olive oil and place them face down on a baking sheet lined with parchment paper.
    • Roast for about 45 minutes until the squash is tender and the edges are caramelized.
    • Scoop out the flesh and mash it into a purée.
  • Option 2: Roasting Cubed Butternut Squash
    • If using pre-cut squash, chop it into 1/2-inch cubes.
    • In a large mixing bowl, combine the cubed squash with 2 tablespoons of olive oil, adobo seasoning, cumin, oregano, chipotle or chili powder, and sea salt.
    • Spread the seasoned squash on a baking sheet in an even layer.
    • Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.

Step 2: Cook the Beans

  • In a small pot over medium heat, combine the drained black beans, chicken broth (or vegetable broth/water), adobo seasoning, cumin, and oregano.
  • Simmer for about 5-7 minutes, stirring occasionally, until the beans are heated through and have absorbed some of the broth’s flavor.
  • Reduce heat to low and keep warm while assembling the tacos.

Step 3: Assemble the Tacos

  • Place the tortillas flat on a large baking sheet.
  • Sprinkle a layer of shredded Mexican blend cheese onto each tortilla.
  • Add a generous portion of the roasted butternut squash and a spoonful of the black beans on top of the cheese.
  • Add another light layer of cheese over the squash and beans.
  • Bake the open-faced tacos for 10 minutes, or until the cheese starts to melt.
  • Carefully fold the tortillas in half to form taco shapes, pressing down gently to help them hold their shape.
  • Return the tacos to the oven and bake for an additional 5-10 minutes, until the tortillas are crisp and the cheese is melted.

Step 4: Make the Avocado Lime Mash

  • In a medium bowl, mash together the avocado, lime juice, and sea salt until smooth and creamy.
  • Add chopped cilantro if desired for an extra burst of fresh flavor.
  • Set aside until ready to serve.

Step 5: Serve

  • Serve the hot, crispy tacos with a generous dollop of avocado lime mash on the side.
  • Enjoy the combination of creamy, spicy, and savory flavors in each bite!

Variation:

  • Spicy Tacos: For those who love a kick, add an extra sprinkle of chipotle powder to the black beans or top the finished tacos with sliced jalapeños.
  • Vegan Option: Use vegan cheese or skip the cheese entirely. The avocado lime mash adds plenty of creaminess.
  • Taco Bowl: Turn this recipe into a taco bowl by serving the roasted butternut squash, black beans, and avocado lime mash over a bed of rice or quinoa.
  • Add Protein: For non-vegetarian versions, add cooked shredded chicken or ground turkey seasoned with the same spices used for the squash.

Cooking Note:

  • Choosing Butternut Squash: When selecting a butternut squash, look for one that feels heavy for its size and has a firm, smooth skin.
  • Storing Leftovers: Store leftover roasted squash, beans, and avocado mash in separate airtight containers in the fridge for up to 3 days. Reheat the squash and beans before serving.
  • Toasting Tortillas: If you like extra crispy tortillas, you can toast them on a dry skillet for 1-2 minutes on each side before assembling.

Serving Suggestions:

  • Serve these tacos alongside a fresh salad like a cilantro-lime slaw or a simple tomato salsa.
  • Pair with a side of Mexican rice or refried beans for a more filling meal.
  • Enjoy these tacos with a refreshing beverage like a margarita or a cold limeade.
  • Add your favorite hot sauce or a drizzle of crema for extra flavor.

Tips:

  • Warm Tortillas First: Warming the tortillas briefly in a skillet or microwave makes them more pliable and less likely to crack when folded.
  • Season to Taste: Adjust the amount of chipotle powder or chili powder according to your spice preference.
  • Use Fresh Lime Juice: Freshly squeezed lime juice gives a brighter, more vibrant flavor to the avocado mash.
  • Customize Your Toppings: These tacos are great with additional toppings like shredded lettuce, pickled onions, or diced tomatoes.

Prep Time:

  • 15 minutes

Cooking Time:

  • 30-45 minutes (depending on squash preparation)

Total Time:

  • 45-60 minutes

Nutritional Information (per serving, for 2 tacos):

  • Calories: 350 kcal
  • Protein: 10 g
  • Fat: 18 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Sodium: 600 mg

FAQs:

Q: Can I use frozen butternut squash?
A: Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess water before seasoning and roasting.

Q: How do I prevent the tortillas from becoming soggy?
A: Pre-bake the tortillas slightly before adding the filling, and avoid overfilling them with too much liquid from the beans or squash.

Q: What can I use instead of adobo seasoning?
A: If you don’t have adobo seasoning, a mix of garlic powder, onion powder, paprika, and salt can work as a good substitute.

Q: Can I make the avocado lime mash ahead of time?
A: Yes, but to prevent browning, cover the mash tightly with plastic wrap, pressing it directly onto the surface of the avocado mixture. Store in the fridge for up to 1 day.

Q: Are these tacos gluten-free?
A: Yes, as long as you use gluten-free tortillas, this recipe is gluten-free.

Conclusion

These Butternut Squash and Black Bean Tacos with Avocado Lime Mash are a hearty and flavorful way to enjoy a plant-based meal. The roasted butternut squash provides a sweet and tender contrast to the spiced black beans, while the avocado lime mash adds a creamy and tangy finish. Perfect for any taco night, this recipe is sure to become a family favorite. Whether you’re looking for a quick dinner or a fun dish to share with friends, these tacos deliver on taste and nutrition, making them a go-to option for a delicious and satisfying meal. Enjoy the blend of textures and flavors with every bite!

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