Harvest Black Bean Veggie Tacos

Our go to Veggie Black Bean Tacos with Spiced Butternut Squash

Harvest Black Bean Veggie Tacos

Savory, hearty and delicious!

Happy Taco Tuesday! My husband commented that I hadn’t made our favorite Black Bean Veggie tacos in a while, so dinner was set… but I decided to add some spiced and roasted winter squash to give it a Fall spin.

The basics are diced carrots, peppers, mushrooms, yellow squash and black beans sautéed with Mexican spices.  Separately I roasted some butternut squash with cumin and paprika.  Together it was YUMM!

This mix is a simple, longtime favorite of ours that can be made ahead and works equally well in a quesadilla, burrito or taco.  It always makes a large quantity which is great for leftovers too.

Scroll down to see the recipe.


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Harvest Black Bean Veggie Tacos

Our favorite Black Bean Veggie Tacos get dressed up for Fall with spiced & roasted Butternut Squash. This is a great weekday dinner because it can be made ahead and heated up when ready to eat. Or you can have the veggies chopped and ready for when you want to cook and eat. Works great as a quesadilla or burrito as well, and leftovers heat up well.
Course: Dinner, Veggies
Cuisine: Vegan, Gluten-Free, Vegetarian
Author: Healthy Gluten-free Family


Black Bean Veggie Mix

  • 1-2 tbsp canola oil
  • 3 cloves garlic minced
  • 1/2 cup carrots diced
  • 1 red pepper seeded and diced
  • 1 yellow squash peeled & diced
  • 1 container chopped mushrooms
  • 1 can black beans drained and rinsed

Taco mix seasoning

  • 2-3 Tablespoons of your favorite Taco Seasoning OR
  • 1 1/4 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt

Spiced Butternut Squash

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt

Gluten free corn or flour tortillas

    Toppings (Optional)

    • Avocado chopped
    • Fresh Cilantro torn
    • Sour Cream


    Black Bean Veggie Mix

    • Heat canola oil in a large saute pan.
    • Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
    • Add garlic and saute for approx 1 minute until tender & fragrant.
    • Add and mix in squash, mushrooms and beans.
    • Add spices and mix well. (You can add more or less according to tastes).
    • Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).

    Spiced Butternut Squash

    • Preheat oven to 400°F and line a baking sheet with parchment paper.
    • In a large bowl mix oil, cumin, paprika, and sea salt. Add Butternut Squash and toss to combine and cover each squash with the oil seasoning mixture.
    • Arrange butternut squash in single layer on prepared baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.


    • Can be eaten as a taco, quesadilla or burrito
    • Heat tortillas (I like to place a few on a plate, covere with a very slightly damp cloth) and heat in a microwave for 20-30 seconds). Top Black Bean Veggie Mixture, then Spiced Butternut Squash. Top with avocado and fresh cilantro.
    • Enjoy as is open-faced or heat a second tortilla and top it for a classic quesadilla.
    Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!


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