Easy sheet pan butternut squash tacos recipe! These vegetarian sheet pan veggie and black bean tacos are perfect for a weeknight meal.
Disclaimer: I was given a copy of Vegan Yack Attack On the Go for review. This butternut squash tacos recipe is shared with permission from the cookbook. All opinions are my own.
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Hello, Rhubarbarians! We've got another easy, vegetarian weeknight dinner for you. Sheet pan butternut squash tacos! These tacos are veggie-loaded, super satisfying, and come together in only 30 minutes. Huzzah!
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The sweet meets spicy meets earthy flavors in these butternut squash and black bean tacos are EVERYTHING. Seriously. The butternut squash is sweet and squashy, but coated in spices. The mushrooms give that earthy flavor that make these tacos seem "meaty." The tomatillos give that tart, acidic flavor, and the black beans make these seem like true tacos rather than just veggies in a tortilla.
Why this recipe works: sweet butternut squash, earthy mushrooms, bright tomatillos, and flavorful seasoning make these tacos absolutely delicious! The filling is roasted on a sheet pan, so everything is fuss free and the flavors all blend together perfectly.
Sheet pan tacos
The entire filling of these tacos is roasted on a sheet pan! All together. So there's no fuss and it all comes together quickly.
Veggie tacos are a staple for dinner in our house. It's just so easy to toss some seasonal veggies in some chile powder, wrap them in a tortilla, and call it a great dinner. Roasting the veggies on a sheet pan makes tacos even easier and so perfect for a weeknight meal!
About the cookbook
This recipe comes from the pages of Vegan Yack Attack On the Go! Plant based recipes for your fast-paced vegan lifestyle. Full of quick, easy, portable, and make ahead recipes. As parents, we loved this cookbook. Every single recipe is designed to be approachable and perfect for someone with a hectic schedule who still wants to fit healthy, vegan options into their day.
You can find more from Jackie Sobon on her blog, Vegan Yack Attack. Thanks, Jackie!
Ingredients and equipment
Here's what you need to make these tacos! Full ingredients and instructions are listed in the recipe card at the bottom of this article.
Ingredients:
- Butternut squash: you'll need 2 cups of finely diced squash. You can make this quick by buying pre-cut butternut squash, but make sure the dice is very small.
- Mushrooms: the recipe calls for baby bella mushrooms, but any mushroom you have on hand will work. Just make sure to chop them into small, bit sized pieces.
- Black beans: one 14.5 ounce can or 1 ½ cups of cooked black beans.
- Onion: yellow or red onion
- Oil: sunflower oil, canola oil, or avocado oil.
- Spices: chili powder, cumin, salt, oregano, paprika, and cayenne pepper.
- Tomatillos: If you can't find fresh tomatillos, go ahead and use canned, but don't cook them.
- Tortillas: whichever type of tortillas you prefer. We like small corn tortillas.
- Toppings: we like shredded cabbage, jalapeno, and lime.
Equipment:
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- An oven: for cooking the taco filling.
- A baking sheet plus optional parchment paper: for cooking the taco filling. The parchment paper is optional for easy clean up.
- A cutting board: for chopping the veggies.
- A sharp chef's knife: for chopping the veggies.
- Measuring cups: for measuring the veggies.
- Measuring spoons: for measuring the spices.
- A large mixing bowl: for seasoning the taco filling.
- Microwave or pan: for heating the tortillas. Here's a cute tortilla warmer!
Have you tried our 15-minute pinto pecan taco lettuce boats?
Step by step instructions
Here's how to make these roasted butternut squash tacos. Full instructions are listed in the recipe card at the bottom of this article.
- First, preheat your oven, prep your baking pan, and chop and prep all of your veggies to roast. Be sure that the squash is finely diced, not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast.
- Toss the squash, mushrooms, black beans, and yellow onions with the spices and oil and spread on the baking sheet. Add the tomatillos to your baking sheet and roast until the squash is fork tender.
- Warm your tortillas. Fill with your squash black bean filling and top with your fave toppings. Enjoy!
Have you tried our homemade corn tortillas?
Serving suggestions
We like to serve these tacos as a main dish alongside some rice. There are beans in the tacos, so they are very filling.
We like shredded cabbage and sliced jalapeno for topping the tacos, but any of your favorite taco toppings would taste great! Try avocado, sliced radish, sour cream (plant based if needed), and fresh cilantro.
For a full Taco Tuesday experience, serve them alongside some chips with your favorite salsa and guacamole. Don't forget the margaritas!
Storing and freezing
- Storing: store any remaining taco filling in a sealed container in the refrigerator for up to 5 days. We recommend storing the taco filling separately rather than storing assembled tacos.
- Freezing: freeze the taco filling mixture (without the tomatillos) in an air tight freezer safe container for up to 3 months. We don't recommend freezing assembled tacos. Defrost in the refrigerator before reheating and reheating in the oven is recommended.
Recipe tips and substitutions
- Be sure that the squash is finely diced, not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast.
- We find that this recipe makes a bit more than 4 servings. Any leftover taco filling can be stored for leftovers or frozen. (see storing and freezing section above.)
- We like small corn tortillas, but any tortilla of your choice will work. Serving sizes will change with larger tortillas.
- Feel free to top your tacos with any of your favorite taco toppings. Try avocado, sliced radish, sour cream (plant based if needed), and fresh cilantro.
- If you can't find tomatillos, swap them out for canned tomatillos. They won't need to be cooked if using canned.
- If you can't find butternut squash, you can substitute with another winter squash or use sweet potato.
Need more taco night ideas? Check out our favorite taco meat substitutes!
FAQs
These tacos are vegan!
If you are using corn tortillas, these tacos are gluten free!
If you can't find tomatillos, swap them out for canned tomatillos. They won't need to be cooked if using canned.
You can substitute with another winter squash or use sweet potato.
More vegetarian taco recipes to try:
- Crispy vegan tofu tacos with cilantro crema
- Corn and black bean tacos with smoky sour cream
- Winter ale roasted sweet potato tacos
- Crispy potato tacos from She Likes Food
- Chipotle portobello tacos from Feasting At Home
Need more ideas? Here are ten flavorful vegetarian taco recipes to try!
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Sheet pan butternut squash tacos with black beans
Ingredients
- 2 cups finely diced and peeled butternut squash
- 2 cups chopped baby bella mushrooms
- 1 14.5oz can black beans, rinsed and drained
- 1 cup chopped yellow onion
- 1 Tablespoon sunflower oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, or more to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- pinch cayenne pepper
- 2 cups chopped tomatillos, with husks removed
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 medium jalapeno, thinly sliced
- 8 small lime wedges
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat (optional for easy clean up).
- Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
- Place the tomatillos on the remainder of the baking sheet then place in the oven for 15-20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste if desired.
- Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut-black bean mixture, then top with tomatillos, shredded cabbage, and jalapenos. Serve warm, accompanied by lime wedges
Notes
- Be sure that the squash is finely diced, not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast.
- We find that this recipe makes a bit more than 4 servings. Any leftover taco filling can be stored for leftovers or frozen. (see storing and freezing section above.)
- We like small corn tortillas, but any tortilla of your choice will work. Serving sizes will change with larger tortillas.
- Feel free to top your tacos with any of your favorite taco toppings. Try avocado, sliced radish, sour cream (plant based if needed), and fresh cilantro.
- If you can't find tomatillos, swap them out for canned tomatillos. They won't need to be cooked if using canned.
- If you can't find butternut squash, you can substitute with another winter squash or use sweet potato.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
A huge thank you to Jackie Sobon for letting me share her amazing recipe! You can find Vegan Yack Attack On the Go available on Amazon.
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Anna
Made these for my whole fam and they were loved by all!!
Gloria
I have not met a taco I did not love. These look delicious, and a great twist on the original too. What a great way to make them ...perfect way to feed a crowd. Great for Mexican theme night or game day afternoon too. I know my family would LOVE these for sure.
Patricia Bozeman
Thanks, Gloria! They are the perfect weeknight dinner for the fam!
Traci
You had me at butternut squash...and I love it with black beans. This recipe is so simple to make and perfect for busy weeknights OR entertaining game day parties. Very versatile, delicious, and healthy. A home run in my book...thanks for sharing!
Patricia Bozeman
Thanks, Traci! Butternut squash and black beans are Perfect together. 🙂
Debra
I could do a DIY vegan taco bar every night and my family would be happy. Love your assortment. Roasted squash is a particular favorite here and these sound so satisfying.
Patricia Bozeman
YES! We would be happy with a taco bar every night too. LOL!
Dana
Sheet pan recipes are *everything*! They're honestly one of my new obsessions. When they first started to crop up, I was like, "FAD!" But no. I'm all in. Especially when you can take what's in that sheet pan and turn it into delicious tacos, like you've done here. We're big fans of "Taco Tuesday" in this house, and we used to go out every week to indulge, but we've found that making tacos at home can be pretty damn satisfying.
Tracy
Um YES let's talk about butternut squash in tacos because I feel like I've been living under a rock because it's never occurred to me! >face palm< But of COURSE. They sound like the absolutely perfect fall taco!
Patricia Bozeman
LOL! Butternut squash is so great in tacos! It pairs wonderfully with chile powder, IMO. 🙂
Annemarie
These vegan tacos look so good and I love the combination of butternut squash and black beans! This is a new taco idea and a new meatless dinner idea all in one. I'll have to check out that book, since adding more vegan meals to my diet is on my todo list. 🙂
Patricia Bozeman
Thanks, Annemarie! Definitely check out the book. It's got so many great recipes in it if you are trying easy, vegan meals!
Carmy
I am here for this recipe! I'm always down for tacos and I love that even though it's meatless, it doesn't fell "empty" if that makes sense. I also love that it's made in a sheet pan because taco night tend to accumulate a bunch of dishes to wash!
Patricia Bozeman
I am all about not having to do the dishes! These tacos are definitely loaded and super satisfying. Thanks, Carmy!
Sean@Diversivore
First of all, YES TO ALL THE TACOS. I am a diehard taco lover. They so nicely combine recipe diversity with the DIY personalization topping aspect that lets you make it all your own . I do find it hard to come up with particularly satisfying vegan taco options though, so I'm quite happy to see this. Squash and beans are a classic and delicious combination, and they 100% belong in tacos. I'm really glad you mentioned the vegan cilantro crema aspect too, because frankly that creamy-rich aspect is the one thing that I think is really important and missing from a lot of squash-based recipes. Cheers!
Patricia Bozeman
Thanks, Sean! That cilantro crema is a MUST MAKE! It's a staple for us these days. I always make way more than I need so I can have it in the fridge. 🙂
Marisa Franca
I can't stop looking at the amazing colors in your taco. And using butternut squash and beans is such a great combination as well as the slices of jalapeño in the tacos. The family would love these -- in fact I'm making them game day.
Patricia Bozeman
Thanks, Marisa! I'd love to hear how they turn out! Come back and let me know, would ya? 🙂
Tina
Butternut squash and black beans always go together in my opinion. These sound terrific, seriously. I am not vegan but I cook and eat vegan recipes in order to get more plants in my diet. I find vegan recipes robust and usually have fresh flavors. Saving this, goin to make this later. I think I might make a salad out of it too. Thanks for sharing this!
Patricia Bozeman
Thanks, Tina! I'm not vegan either, but these tacos have become a regular dinner in our house. Let me know if you try it or make a salad! I'd love to hear how it goes. 🙂
Dana
I am *always* looking for new taco inspo. Going out for Taco Tuesday is fun, and we used to do it weekly, but there's something a little extra fun about making your own tacos at home. Especially when you can experiment. I can't wait to try these!
Patricia Bozeman
Thanks, Dana! Go out for tacos while you can before that kiddo starts throwing fits and smearing food LOL!