YES. We’re having tacos on a Monday and it feels so right.
Tacos are my favorite food. Hands-down.
When I was growing up, it was always pasta. I loved pesto over angel hair, I was obsessed with fettuccini alfredo, I was happy as a clam eating buttered noodles for a meal.
But now? I’ve got tacos on the brain pretty much every day.
They’re definitely the most perfect vessel into which you can stuff your favorite goodies of the season. In summer, I’m all about those grilled veggies. Give me all of the avocado in the spring.
But in the fall…I’m all about that squash.
Mark and I are having quite a moment with these Fall Butternut Squash Tacos. Like, it’s a bit embarrassing how much we love these. We’ll sit at the table, shoveling these into our faces, and in 10 minutes flat they’re gone. I mean, can you blame us?! They’re jam-packed with all of our fall faves:
-Butternut Squash: Probably my favorite squash! I love to roast it so it caramelizes and gets super tender (although it’s pretty darn spectacular in soup form, too). It’s super sweet and fall-apart tender once it comes out of its spin in the oven, so it’s perfect on top of some tacos. I just want to buy it all up before the season is over.
-Coleslaw: OB-SESSED with this stuff. We’re making a creamy Mexican slaw out of some spices, lotsa lime juice, purple cabbage, and (you guessed it) hummus. If you’re new around here, hummus is my very favorite way to make a vegan food creamy. We use it in pasta, we use it in dips, we use it in sauces and in various other applications…and now we use it in tacos. Oh hallelujah.
-Caramelized Onions: aka. our new obsession. I make caramelized onions at least twice a week because they’re pretty much incredible on top of anything. They’re super sweet and tender, and we just can’t get enough of them.
-Black Beans: Not really a fall staple, but we seriously love them any time of the year. We love mixing them with spices like cumin, oregano, chili powder, and garlic!
So yeah, imagine alllllllll of that delicious goodness wrapped in a toasty corn tortilla.
Pretty much the best thing ever, right?
Once you look at the recipe, I know it’ll be easy to be all, “WHAT?! You want me to make THIS?! There are like 5,000 ingredients!”
But there really isn’t! There’s 13, counting the tortillas. It just looks like a lot, but most of the ingredients repeat in the slaw and the black beans so yay!
And I mean, it’s totally worth it. I wouldn’t be so gosh-darn excited to share this recipe with you if it totally wasn’t worth it! Pinky promise.
Fall Butternut Squash Tacos
|Prep:||Cook:||Yield: serves 3-4||Total:|
These gluten free and vegan Fall Butternut Squash Tacos are filled with ingredients like roasted squash, seasoned black beans, hummus slaw, and caramelized onions! An easy and healthy way to enjoy tacos this season!
- For the slaw:
- 1/4 cup plain hummus
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. oregano
- 1/8 tsp. granulated garlic
- 1 lime, juiced
- 3 cups shredded cabbage
- For the caramelized onions:
- 1 sweet onion, sliced thin
- 2 Tbsp. olive oil
- For the butternut squash:
- 2 cups cubed butternut squash
- 1 Tbsp. olive oil
- For the black beans:
- 1 15-oz. can black beans
- 1 tsp. cumin
- 1/2 tsp. oregano
- 3/4 tsp. chili powder
- 2 garlic cloves, minced or pressed
- For assembly:
- 6-8 corn tortillas
- For the slaw: Mix hummus, cumin, chili powder, oregano, granulated garlic, lime, and salt in a small bowl. Add shredded cabbage into a large bowl and pour the sauce over top. Massage with your hands so that everything is well-combined, then place in the fridge to chill.
- For the caramelized onions: Add sliced onion, olive oil, and salt to a sauté pan over medium heat. Cover with a lid and allow to cook, stirring often, until the onions are light brown, about 30 minutes. If the pan looks dry, add some water. You don't want the onions to be crispy; you want them soft and caramelized. The water will help prevent intense browning.
- For the butternut squash: Preheat the oven to 425 degrees F. Add butternut, olive oil, and salt to a parchment-lined baking sheet and toss to combine. Roast for 15-20 minutes, or until the butternut is tender. Set aside.
- For the black beans: Add the beans + liquid to a medium pot. Add cumin, oregano, chili power, and garlic, and mix to combine. Cook over medium heat until the liquid reduces a bit and you're left with thick, saucy beans, about 10 minutes.
- For assembly: Toast your corn tortillas in a dry pan over medium heat until slightly browned. Add slaw, beans, butternut squash, and caramelized onions to the tortilla. Enjoy as-is or with salsa and hot sauce.
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