Vibrant Butternut Squash Black Bean Tacos

Why I love it

Do you want to pretend like you’re on a tropical island?? Are you in need of dinner ideas that are vegetarian or vegan? Well you chose the right recipe! These vibrant butternut squash black bean vegan tacos will make you feel like you’re on vacation. They will fill you up but also leave you feeling light at the same time because you’re eating natural and plant-based whole foods! This is a great introduction recipe to someone who’s trying to eat more vegetarian or vegan meals. And who doesn’t love tacos? I made these for my brother who regularly eats meat and he loved them! If you don’t try these vegan tacos, I don’t want to taco bout it.

Ingredients

• Main Taco Ingredients

  • 1 medium-sized butternut squash

  • 1 can black beans

  • 1 tsp onion powder

  • 1 tsp chili powder

  • 1 tsp vegetable base (I used Better than Bouillon)

  • 1 cup water

  • Olive oil to taste

  • Salt and pepper to taste

  • Optional toppings: radishes, avocado, and cilantro

• Sriracha Cashew Cream

  • ¾ cup cashews soaked overnight in water

  • ½ cup water

  • 1 tsp salt

  • 1 tbsp Sriracha

• Pickled Onions

  • 1 red onion

  • 1 cup water

  • 1 cup vinegar (I used apple cider vinegar)

  • 1 tbsp salt

  • 1 tbsp sugar

Replacements

You can add in a different type of roasted vegetable such as summer squash or eggplant. Additionally, you can top with a pre-made sauce instead of the homemade sriracha cashew cream to save time.

Recipe

1. Soak the cashews overnight if you do not have a high powered blender.

2. Preheat the oven to 400 F. Cube a butternut squash into 1 inch pieces. Toss with onion powder, chili powder, salt, pepper, and olive oil. Place in the oven for 40 minutes and flip halfway through.

3. Meanwhile, make your quick pickled onions. Thinly slice a red onion and place it in a large mason jar. Combine the water with vinegar, salt, and sugar in a large pot on high heat. Once it comes to a boil,  pour it over the red onions. Let this sit for at least 20 minutes before eating so the flavors have enough time to combine.

4. Add a can of black beans to a large pot on the stove. Mix in vegetable base, water, salt, and pepper. Stir and cook until the water has evaporated.

5. Make your sriracha cashew cream by adding the cashews, water, salt, and sriracha to a blender and process until creamy. 

6. When the squash has finished roasting, assemble your tacos! Pile in the butternut squash, black beans, pickled onions, and cashew sauce. I topped mine with thinly sliced radishes, avocado, and cilantro too. Enjoy!