Butternut Squash and Black Bean Tacos

Butternut Squash and Black Bean Tacos


  • 2 tablespoons olive oil
  • 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
  • ½ teaspoon ground cumin
  • kosher salt and black pepper
  • 1 15.5-ounce can black beans, rinsed
  • 8 corn tortillas, warmed
  • 1/2 small red onion, sliced
  • 1 cup crumbled goat cheese (4 ounces)
  • ¼ cup torn fresh flat-leaf parsley leaves
  • lime wedges, for serving (optional)


Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes. Top the tortillas with the squash and beans, onion, cheese, and parsley, dividing evenly. Serve with the lime wedges (if desired).


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