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Butternut squash tacos in corn tortillas
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Sheet pan butternut squash tacos with black beans

Easy sheet pan butternut squash tacos recipe! Vegetarian sheet pan veggie tacos are perfect for a weeknight meal.
Course dinner, Main Course
Cuisine American, Mexican
Keyword black bean tacos, sheet pan tacos, vegan tacos, vegetarian tacos, veggie tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 243kcal
Author Jackie Sobon

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

  1. 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.
  2. 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.)
  3. We like small corn tortillas, but any tortilla of your choice will work. Serving sizes will change with larger tortillas.
  4. 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.
  5. If you can't find tomatillos, swap them out for canned tomatillos. They won't need to be cooked if using canned.
  6. If you can't find butternut squash, you can substitute with another winter squash or use sweet potato.

Nutrition

Serving: 2tacos | Calories: 243kcal | Carbohydrates: 46g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 44mg | Potassium: 824mg | Fiber: 9g | Sugar: 9g | Vitamin A: 7804IU | Vitamin C: 47mg | Calcium: 115mg | Iron: 2mg