It’s Tuesday, you guys, and you know what that means: TACO TUESDAY! This particular iteration of said tacos are sort of fall-inspired using roasted butternut squash and black beans. Plus, I’m making it Meatless Monday-friendly by making it vegan, too. Are you ready for these vegan butternut squash tacos with a homemade maple tahini dressing?! I know I am.
I’m going to be moving next month to a new city. I’m super excited about it, but I’ll be moving away from one of my favorite tacos joints. While I’m sure there are many killer tacos in my future in the new town, there’s something about that weekly familiar taco that just feels so good.
Thankfully, tacos are dead easy to make, so I can always re-create my faves as needed. I think this one, with its easy and cheap ingredients, will be a winner for you, too.
I used a yellow corn tortilla for these, as you can probably see from the color. My favorite brands are from Trader Joe’s and these from La Tortilla Factory. Feel free to use any kind you prefer: corn, flour, big, small.
I actually never knew why some joints double up on the tortillas until I looked it up. It makes perfect sense, actually! Since tortillas are usually pretty thin, and restaurants often bulk up on the fillings, you end up breaking one tortilla and the other serves as a back-up. AND if you drop some fillings (because you didn’t tilt your head enough!), you can just make another bonus taco. Aw yeah.
This isn’t my first foray into Mexican- and Southwest-inspired dishes. Here are a few with which I’ve had some luck:
- One pot turkey taco skillet
- Quinoa enchilada skillet
- Elote pizza (Mexican street food charred corn pizza)
- 1 medium butternut squash, peeled, seeded, and chopped into cubes
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 Tbsp maple syrup
- 1 Tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder (or to taste)
- 1/4 cup white onion, chopped
- 1 (15.5 oz) can black beans, drained and rinsed
- 16 oz fresh spinach
- 10 corn tortillas
- chopped cilantro for garnish
- 1/4 cup tahini
- 1 Tbsp maple syrup
- Juice from 1/2 of a lemon
- 3 Tbsp hot water to thin
- Preheat oven to 400 degrees F.
- Layer butternut squash cubes onto a baking sheet lined with parchment. Brush cubes with olive oil and maple syrup. Sprinkle with cumin, chili powder, paprika, salt, and pepper. Bake for 25-35 minutes or until tender and just starting to brown at the edges. Turn once during cooking to brown all sides. Remove from the oven and set aside.
- While the squash is baking, prepare the beans, spinach, and onion mixture.
- Over low heat, add the beans to a small pan with the garlic powder,chopped onions, 1 tsp olive oil, and a pinch of salt. Stir for 2-4 minutes to heat through. Add in about three large handfuls of fresh spinach and let it wilt for about 3-5 minutes, stirring often.
- Prepare the maple tahini sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- Prepare the tacos by topping the corn tortillas with a spoonful of the bean and spinach mixture, then a spoonful of the butternut squash.
- Garnish with chopped cilantro and maple tahini sauce.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!