Butternut Squash and Pinto Bean Tacos
These butternut squash and pinto bean tacos are perfect for fall. Creamy, roasted squash paired with quick mashed pinto beans plus plenty of my smoky, spicy salsa macha on top. A fun, seasonal twist on taco night.
I love squash in a taco. My Chipotle squash and tofu tacos are one of my favorite things to make this time of year, followed only by my butternut squash burrito bowls.
There’s just something about the creamy, slightly caramelized texture of roasted squash that fits perfectly in a taco shell. And, once I made a batch of my salsa macha a few weeks ago, I knew I wanted to create a seasonal taco to enjoy it with.
These pinto bean tacos have a few different layers of texture and flavor that make them special. The squash is roasted with a mix of chipotle powder, chili powder and the tiniest pinch of cinnamon for a smoky, sweet base.
Then, you make a quick mash of canned pinto beans, adding in lime juice and salsa macha. Fresh sliced red cabbage for texture, then pile the whole thing onto warmed corn tortillas and top with extra salsa macha.
Ingredient Notes
- Butternut Squash: This is my preferred squash for these pinto bean tacos as it holds its shape nicely when roasted. Sliced delicata squash or honeynut would be a good alternative. I don’t recommend spaghetti or acorn squash as spaghetti squash becomes too stringy and acorn squash collapses once roasted.
- Salsa Macha: This is what gives these tacos so much flavor! You add a little to the pinto beans when cooking, then a little more on top once you’ve assembled.
- Corn Tortillas: I highly recommend using corn tortillas, as I think they have a better texture than flour and can hold up against the squash and beans. I like to warm my corn tortillas on a dry skillet, or use this tortilla warmer— it’s a game changer if you eat as many tacos as we do!
- Red Cabbage:Â These pinto bean tacos need a little crunch; otherwise, the texture is too creamy. Therefore, I added in some lightly dressed red cabbage– just shredded cabbage with lime juice– for a nice bite, along with some color.
- Chipotle Powder: This adds such a nice, smoky taste to these tacos. I highly recommend using it if you have some. If not, then add in more chili powder.
How to Make
Step 1: Roast the Squash
Toss the squash with your seasonings along with plenty of oil. The oil helps to coat the squash with the spices and allows the squash to caramelize in the oven without burning.
Check the squash about halfway through, stirring halkfway through so that all the pieces are evenly cooked.
Step 2: Make the Beans
Add the pinto beans to a saucepan along with the lime juice and salsa macha. Using the back of a wooden spoon or potato masher, gently press some of the beans down. You want the mixture to be about half creamy beans and half whole beans.
Step 3: Make the Red Cabbage Slaw
Thinly shred the cabbage and add to a large bowl along with the lime juice, cilantro and salt. If you want a spicier slaw, add in some chopped jalapenos as well.
Step 4: Assemble!
Warm the corn tortillas, then add in a layer of beans, the cabbage slaw and smoky squash. Drizzle with extra salsa macha and serve.
Tips for Success
These pinto tacos work because of the layering– the creamy beans, the caramelized smoky squash, and the crunch of red cabbage on top. I don’t recommend skipping a layer as the final result may not be as cohesive.
I also highly recommend roasting the squash for peak texture– spread the squash in a single layer in a baking sheet and then roast until slightly caramelized on the outside and tender on the inside. Check around 20-25 minutes, stirring here, then roast another 10-15 minutes until done.
Corn tortillas are my preferred tortilla as I like their chewier bite over flour, but flour will work in a pinch. Just make sure they are warmed before serving.
More Taco Recipes
- Vegan Lentil Tacos
- 10 Minute Black Bean Tacos
- Crispy Vegan Tacos with Queso Dipping Sauce
- Vegan Fish Tacos
- Tofu Tinga Tacos
- Copycat Chipotle Sofritas Tacos
If you try these smoky butternut squash and pinto bean tacos, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Smoky Butternut Squash and Pinto Bean Tacos with Salsa Macha
Equipment
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons oil
- ½ teaspoon chipotle powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne, optional
- Pinch cinnamon
For the Creamy Beans
- 1 (15 ounce) can pinto beans, drained
- 1/2 lime, juice and zest
- 1 tablespoon salsa macha
For the Tacos
- 2 cups finely chopped red cabbage
- 1 jalapeno pepper, finely chopped, optional
- 1/2 cup finely chopped cilantro
- 1 lime, juiced
- Pinch salt
- 8 corn tortillas, warmed
- Salsa Macha, for serving
Instructions
Cook the Squash
- Preheat the oven to 375 degrees F.
- Toss the squash with the oil, spices and salt. Rub the spices onto the squash so that each piece is well coated, then spread in a single layer on a baking sheet. Roast for 30-40 minutes, stirring halfway through, until squash is tender.
Make the Cabbage Slaw
- While the squash is cooking, make the red cabbage. Toss the finely shredded red cabbage with the cilantro, finely diced jalapeno, lime juice in a bowl. Set aside to let soften slightly while you make the beans.
Make the Beans
- About 10 minutes before the squash is done, place the drained beans into a medium saucepan over low heat. Add the lime juice and gently mash some of the beans using the back of a spoon or potato masher. You want there to be some texture to the beans, but soft enough that they easily stick to a tortilla. Stir in the salsa macha and taste– adding more lime/salsa macha/salt as desired.
Assemble the Tacos
- Warm the tortillas (I do this in a ungreased skillet), then spread on ~1/8 cup of the beans, followed by the squash and red cabbage slaw. Drizzle on more salsa macha as desired and enjoy!