Harvest Veggie Black Bean Tacos

Our go to Veggie Black Bean Tacos with Spiced Butternut Squash

Savory and delicious!

Happy Taco Tuesday! My husband commented that I hadn’t made our favorite vegetable and bean tacos in a while, so dinner was set… but I decided to add some spiced and roasted winter squash to give it a Fall spin.

The basics are carrots, peppers, mushrooms, yellow squash and black beans sautéed with Mexican spices.  Separately I roasted some butternut squash with cumin and paprika.  Together it was YUMM!

This mix is a favorite of ours that can be made ahead and works equally well in a quesadilla, burrito or taco.  It always makes a large quantity which is great for leftovers too.

Scroll down to see the recipe.

Harvest Veggie Black Bean Tacos


Harvest Veggie Black Bean Tacos
Our favorite Vegetable Bean Tacos get a Fall twist with spiced & roasted winter squash. An easy way to switch up the flavor for Fall. This is a great weekday dinner because it can be made ahead and heated up when ready to eat. Or you can have the veggies chopped and ready for when you want to cook and eat. Can also be eaten as a quesadilla or burrito.
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Veggie Mixture:
  • 1-2 tbsp canola oil
Veggie Mix
  • 3 cloves garlic minced
  • ½ cup carrots, chopped
  • 1 red pepper, chopped
  • 1 yellow squash, peeled & chopped
  • 1 container chopped mushrooms
  • 1 can black beans
Taco mix seasoning
  • 2-3 Tablespoons of your favorite Taco Seasoning OR
  • 1¼ tsp cumin
  • 1 tsp chili powder
  • ½ tsp ground black pepper
  • ½ tsp kosher salt
Spiced Butternut Squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
Gluten free corn tortillas
Toppings (Optional)
Avocado, chopped
Fresh Cilantro, torn
Sour Cream
Veggie Bean mix
  1. Heat canola oil in a large saute pan.
  2. Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
  3. Add garlic and saute for approx 1 minute until tender & fragrant.
  4. Add and mix in squash, mushrooms and beans.
  5. Add spices and mix well. (You can add more or less according to tastes).
  6. Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
Spiced Butternut Squash
  1. Preheat oven to 375°F
  2. Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
  3. Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
  1. Can be eaten as a taco, quesadilla or burrito
  2. Heat tortillas (I like to place a few on a plate, covere with a very slightly damp cloth) and heat in a microwave for 20-30 seconds). Top with spiced squash, then with Veggie Mixture. Top with avocado and fresh cilantro.
  3. Enjoy as is open-faced or heat a second tortilla and top it for a classic quesadilla.


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