Tacos containing roasted squash, black beans, red onion and jalapeño slices

Roasted squash and black bean tacos

  • serves 4
  • Easy

These vegetarian roasted squash and black bean tacos make for a great, easy midweek meal. Roasting squash brings out its natural sweetness which balances nicely with the earthy beans



  • butternut squash 1, peeled and cut into large dice
  • olive oil
  • cumin seeds 1 tsp
  • hot smoked paprika ½ tsp
  • black beans 400g tin, rinsed and drained well
  • corn tortillas 8
  • half-fat or crème fraîche 100g
  • lime 1, juiced and zested
  • red onion or pickled or jalepeño slices  to serve 


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the squash with 2 tbsp oil, the spices and some seasoning, then spread on a baking tray and roast for 15-20 minutes, or until tender. Tip into a pan with the beans and heat through, stirring.

  • Step 2

    Warm the tortillas, then divide the squash mix between them. Mix the crème fraîche with the lime juice and zest, and season. Spoon a dollop onto each tortilla, then finish with onions and jalepeños.

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Nutritional Information

  • Kcals 456
  • Fat 10.6g
  • Saturates 3.5g
  • Carbs 70.9g
  • Fibre 11.5g
  • Protein 13.3g