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Smoky Black Bean & Delicata Squash Tacos

Smoky sweet black bean & delicata squash tacos make for a terrific lunch or dinner. You'll love the balance of flavors in this hearty meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: beans, gluten free, soy free, squash, tacos, vegetable
Servings: 4 people
Calories: 195kcal
Author: Cadry Nelson



  • Heat oven to 420 degrees. Put seeded and chopped delicata squash on parchment sheet covered baking sheet and top with a light drizzling of extra virgin olive oil. Toss to cover evenly and spread the pieces across the sheet. Roast for 20 minutes, stopping once to toss for even roasting.
  • While the squash is roasting, heat a skillet on a medium heat. Add a teaspoon of extra virgin olive oil to skillet.
  • Set aside 2 Tbsp of raw red onion to use as a taco topping. Sauté the remaining red onion and garlic a few minutes, until fragrant and translucent.
  • Add black beans, lemon juice, cumin, chipotle chili pepper, coriander, paprika, smoked paprika and salt to pan. Combine and add water to deglaze pan (if necessary).
  • Remove from heat and add black bean mixture and roasted delicata squash to warmed corn shells or tortillas. Top with raw kale, cilantro, salsa, hot sauce, and/or sliced jalapenos.


Calories: 195kcal | Carbohydrates: 40g | Protein: 8g | Fat: 1g | Sodium: 19mg | Potassium: 979mg | Fiber: 9g | Sugar: 4g | Vitamin A: 21495IU | Vitamin C: 60.6mg | Calcium: 132mg | Iron: 3mg