Black Bean Butternut Squash Tacos with Avocado Cream Sauce

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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, Black Bean Butternut Squash Tacos with Avocado Cream Sauce 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.

Black Bean Butternut Squash Tacos with Avocado Cream Sauce

1. These tacos have quite a few ingredients, but none are hard to make.
2. You can use my recipe for Easy Slow Cooker Black Beans or you can use canned black beans.
3. 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.
4. I keep Quick Pickled Red Onions in the fridge at all times. They really add a 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.
5. 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.

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Black Bean Butternut Squash Tacos with Avocado Cream Sauce

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

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

Servings: 8

Author: Paula Jones

Ingredients

• QUICK PICKLED RED ONIONS
• 1/2 cups apple cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 cup water
• 1 red onion thinly sliced
• TACOS
• 1 cup black beans
• 1 cup butternut squash roasted
• 6 to 8 flour or corn tortillas
• 1/4 cup cilantro
• 1/3 cup pickled onions
• 1/2 cup slaw mix
• 1/2 cup sliced tomatoes
• 1 lime
• 1/3 cup avocado cream sauce
• AVOCADO CREAM SAUCE
• 1 avocado peeled, seeded, and mashed
• 1/2 cup fat-free plain Greek yogurt
• 1 clove garlic minced
• 2 teaspoon freshly squeezed lemon
• 1/4 teaspoon ground black pepper

Instructions

1. QUICK PICKLED RED ONIONS
2. 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.
3. AVOCADO CREAM SAUCE
4. Mash avocado. Mix avocado, yogurt, garlic, lemon juice, and pepper together until smooth. Refrigerate until ready to squeeze on tacos
5. TACOS
6. Layer black beans and butternut squash onto tortilla. Heat under broiler until hot.
7. Top with onions, slaw, tomatoes and cream sauce.
8. Squeeze lime juice over all.
9. Serve immediately

If you like Black Bean Butternut Squash Tacos with Avocado Cream Sauce, you may also like these taco recipes.

Spicy Homemade Black Bean Veggie Burger with Avocado Cream Sauce

Fish Tacos with Mango Lime Coconut Salsa

Fish Tacos with Mango Avocado Relish

Apple Slaw Pork Loin Tacos

Linked to Meal Plan Monday

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