Butternut Squash and Black Bean Tacos

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High Protein Butternut Squash Tacos

Smoky, spicy, cheesy butternut squash tacos with aubergine and black beans.
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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Servings 4 Servings
Calories 558 kcal

Equipment

  • 1 Chopping board
  • 3 Medium baking trays
  • Oven Heated to 200 degrees celcius

Ingredients
  

  • 1 Tbsp Olive oil
  • 2 Small Brown or red onions Sliced finely
  • 2 Sweet pepper Sliced into strips
  • 1 Medium Butternut squash Chopped into 1 inch chunks
  • 1 Medium Aubergine Chopped into 1 inch chunks
  • 400g Black beans drained
  • 8 Small Tortilla wraps or tacos
  • 4 Medium White potatoes Sliced into wedges
  • Grated cheddar cheese or crumbled feta cheese
  • Soured cream
  • Salsa and Guacamole
  • Chopped fresh chillis Optional
  • Crispy chickpeas Optional (see my recipe for crispy chickpeas)

Spice Mix

  • 3 Tsp Chipotle chilli paste
  • 2 Tsp Garlic granules
  • 2 Tsp Onion granules
  • 1 Tsp Cayenne pepper Omit if you don’t like it spicy
  • 2 Tsp Smoked Paprika
  • 1 Tsp Paprika
  • 1 Tsp Salt

Instructions
 

  • Preheat oven to 200 degrees celcius. Then peel, de-seed and chop the butternut squash into 1 inch chunks. Also cut the aubergine into similar size chunks. In a bowl, add 1 tbsp olive oil and spice mix and stir until coated. Place vegetables onto a baking tray and cook for 30-35 minutes.
  • Cut potatoes into wedges, drizzle with 1 tbsp olive oil and season with salt and pepper. Add to a baking tray and cook for approximately 30 minutes until golden brown. Turn them half way through cooking.
  • I like having the onion and pepper added into the tacos raw as it adds crunch and freshness. However you could add them to the butternut squash/aubergine mix half way through to soften them if you prefer.
  • Crumble your feta or grate your cheese ready for garnishing.
  • 5 minutes before the end of the cooking time, drain your tin of black beans and add them to the aubergine/butternut sqaush mix and stir through.
  • At the same time, if using mini tortilla wraps, you can add them to the oven to warm up.
  • Fill your tacos with vegetable mixture, top with soured cream, salsa and guacamole. Top with chosen cheese. I like to top with my crispy chickpeas for added protein and crunch. See my recipe in the note for crispy chickpeas!

Notes

Chickpeas recipe
Calories are per serving, without toppings. 
Keyword butternut squash, chipotle chilli, taco