Roasted Butternut Squash Tacos with Black Bean Salad
Caramelized roasted butternut squash and red onion fill warm tortillas topped with cilantro-lime black bean salad, crumbled queso fresco, pickled jalapeño, and a seasoned sour cream crema. Quick weeknight tacos with fresh, zesty flavors.
Ingredients
- 35 tbsp butternut squash, peeled and cut into 1-inch cubes
- 3 ½ tbsp olive oil, divided
- 1 box Old El Paso Hard & Soft Taco Dinner Kit, 12 count
- ⅓ tsp salt, divided
- ½ red onion, chopped
- jalapeño rounds, optional(optional)
- 1 ¼ lb black beans, canned, drained and rinsed
- 1 cups cilantro, leaves and tender stems, chopped
- 4 tbsp red onion, thinly sliced
- 3 tbsp lime juice, fresh
- 2 tbsp olive oil
- ⅓ tsp salt
- 8 ½ tbsp queso fresco or feta cheese, crumbled
- 1 avocado, halved and pitted
- 2 tbsp pickled jalapeño, chopped, Old El Paso brand
- 2 tbsp cilantro, leaves
- 10 tbsp sour cream or yogurt
- 2 tbsp Old El Paso taco sauce
- 1 ½ tsp Old El Paso taco spice
Instructions
- 1
Heat oven to 425°F.
- 2
Toss squash cubes with oil and taco spice, spread on one side of rimmed baking sheet with space for onion.
- 3
Toss chopped red onion with remaining oil and salt, place on other side of pan.
- 4
Roast 15 minutes, flip squash and onion, continue roasting until caramelized, about 10 minutes.
- 5
Meanwhile, stir black beans, cilantro, sliced red onion, lime juice, oil and salt in a bowl.
- 6
Stir cheese into bean mixture, set aside.
- 7
Combine sour cream, taco sauce and taco spice in small bowl for crema.
- 8
Heat tortillas according to package directions.
- 9
Divide black bean salad among tortillas, top with roasted squash, caramelized onion and jalapeño if using.
- 10
Serve with guacamole and crema on the side or spread on tortillas as desired, with additional cheese if wanted.
Tips
Spread squash and onion on opposite sides of pan to prevent crowding and ensure even caramelization.
Make black bean salad and crema up to 4 hours ahead; store covered in refrigerator.
For extra heat, reserve some pickled jalapeño liquid to drizzle over finished tacos.
Good to Know
Black bean salad and crema keep refrigerated 3-4 days. Roasted squash and onion best used same day; reheat gently before serving.
Prepare black bean salad and crema up to 4 hours ahead. Roast squash and onion up to 2 hours ahead; reheat at 350°F for 5 minutes before assembling.
Serve with lime wedges, additional pickled jalapeños, hot sauce, and cold Mexican beer or agua fresca.
Common Mistakes
Do not overcrowd the baking sheet to avoid steaming instead of caramelizing the vegetables.
Do not skip flipping the vegetables at the 15-minute mark to avoid uneven browning on one side.