Black Bean Butternut Squash Tacos with Avocado Cream Sauce are delicious and healthy too.

Full of hearty black beans, sweet butternut squash and smothered in a creamy, tangy avocado cream sauce, this makes a scrumptious meatless filling for a taco meal.

These tacos are seriously delicious, even Wesley, the must-have-meat-all-the-time guy, liked them. I could tell in his voice he was surprised himself.

What’s not to like? They are full of fresh, bright flavors.

Table of Contents

Black Bean Butternut Squash Tacos with Avocado Cream Sauce

These tacos have quite a few ingredients, but none are hard to make.
You can use my recipe for Easy Slow Cooker Black Beans or you can use canned black beans.
Roast or saute the butternut squash. I like to roast a lot of vegetables and one time that way I have leftovers for recipes like this. If you don’t have leftover roasted butternut squash, they just take 8 to 10 minutes to saute.
I keep Quick Pickled Red Onions in the fridge at all times. They really add brightness and crispness to the tacos. I don’t know if you can purchase Pickled Onions in the store, but my recipe, included below, is super easy to make.
The surprise ingredient in these tacos is the Avocado Cream Sauce. I knew I wanted a creamy dressing element to these tacos. Usually, I lean to a Ranch Dressing but wanted something different. I stirred up this Avocado Cream Sauce and now I make it all the time and serve it on salads, fish tacos, and dip roasted veggies in it.

Black Bean Butternut Squash Tacos with Avocado Cream Sauce

Black Bean Butternut Squash Tacos with Avocado Cream Sauce are delicious and healthy too.

Author: Paula

5 from 14 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 8 servings

Ingredients

QUICK PICKLED RED ONIONS

1/2 cups apple cider vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 cup water
1 red onion thinly sliced

TACOS

1 cup black beans
1 cup butternut squash roasted
6 to 8 corn tortillas or flour
1/4 cup fresh cilantro
1/3 cup white onion pickled
1/2 cup slaw mix
1/2 cup tomatoes sliced
1 lime
1/3 cup avocado cream sauce

AVOCADO CREAM SAUCE

1 avocados peeled, seeded, and mashed
1/2 cup Greek yogurt fat-free plain
1 clove garlic clove minced
2 teaspoon lemon freshly squeezed
1/4 teaspoon black pepper ground

Instructions

QUICK PICKLED RED ONIONS

Whisk vinegar, sugar and salt in 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over onions. Let sit at room temperature for 1 hour. Can be made ahead and refrigerated up to 2 weeks.

AVOCADO CREAM SAUCE

Mash avocado. Mix avocado, yogurt, garlic, lemon juice, and pepper together until smooth. Refrigerate until ready to squeeze on tacos

TACOS

Layer black beans and butternut squash onto tortilla. Heat under broiler until hot.
Top with onions, slaw, tomatoes and cream sauce.
Squeeze lime juice over all.
Serve immediately

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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