Black Bean Butternut Squash Tacos with Avocado Cream Sauce

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.

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 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

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

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: any meal, dinner, entree

Cuisine: American/Southern, Tex-Mex

Keyword: tacos

Servings: 8 servings

Calories: 150kcal

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 corn tortillas or flour
• 1/4 cup cilantro
• 1/3 cup onions pickled
• 1/2 cup slaw mix
• 1/2 cup tomatoes sliced
• 1 lime
• 1/3 cup avocado cream sauce

AVOCADO CREAM SAUCE

• 1 avocado peeled, seeded, and mashed
• 1/2 cup Greek yogurt fat-free plain
• 1 clove garlic 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

Calories: 150kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 457mg | Potassium: 392mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2008IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg

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