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Roasted Butternut Squash and Black Bean Tacos with Pepita Salsa

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Vegan
Servings 2 People (3 Tacos Each)


  • 1 small to medium Butternut Squash
  • 1 can Black Beans
  • 1 Handful Arugula
  • 1 Red Onion Sliced
  • 6 Corn Tortillas
  • Pepita Salsa



  • Cut and cube squash (no skin)
  • Drizzle in olive oil
  • Season with salt, pepper, paprika and garlic powder
  • Roast for about 20-25 at 450

Building tacos

  • Warm up beans and kinda smoosh down in pot (semi refried consistency)
  • Spread onto warmed tortillas
  • Place roasted, cubed squash on top
  • DROWN in salsa
  • Garnish with Arugula and red onion
Keyword Butternut Squash, Pepita Salsa, Vegan Tacos