Acorn Squash and Black Bean Tacos Recipe

There’s nothing quite like gathering around the table for a joyful taco night with family and friends. Our Acorn Squash and Black Bean Tacos are a delightful fusion of warm, roasted squash, hearty black beans, and fresh, vibrant toppings. Ideal for celebrating the cozy fall season or any festive occasion, these tacos bring a burst of flavor and color to your meals, encouraging creativity and togetherness in every bite. Now, let’s dive into this recipe that’s sure to become a family favorite!

Ingredients

• 1 medium acorn squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8-10 small corn or flour tortillas
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
2. In a large bowl, toss the cubed acorn squash with olive oil, ground cumin, chili powder, salt, and pepper until evenly coated.
3. Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, flipping halfway through.
4. While the squash is roasting, heat the black beans in a small saucepan over medium heat until warmed through, about 5 minutes. Remove from heat and set aside.
5. Warm the tortillas in a dry skillet over medium heat, or wrap them in a damp paper towel and microwave for 30 seconds, until pliable.
6. To assemble the tacos, place a generous spoonful of roasted acorn squash and black beans on each tortilla.
7. Top with slices of ripe avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice. Serve with a side of salsa.
8. Arrange the tacos on a rustic slate board with extra lime wedges and your choice of salsa for a festive presentation.

Helpful Tips

• For a smoky flair, add a pinch of smoked paprika to the roasted squash seasoning.
• Make this recipe vegan by ensuring your tortillas are plant-based.
• Short on time? Substitute the roasted squash with sweet potatoes or any other roasted vegetable you have on hand.

Storage Instructions

Store any leftover roasted squash and black beans in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before assembling more tacos.

Pairings

These Acorn Squash and Black Bean Tacos pair beautifully with a side of Mexican rice or a refreshing jicama salad. For a complete meal, serve with a cold glass of horchata or an ice-cold margarita.

We hope you enjoy making and eating these Acorn Squash and Black Bean Tacos as much as we do. We’re excited to see your creations! Share your taco nights with us by using #ZynahzRecipes or tag Zynahz on Instagram.

Don’t forget to leave your feedback on our website at https://www.zynahz.com/. We’d love to hear from you!

For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Cook with creativity and celebrate with family and friends.