Black Bean and Butternut Squash Street Tacos are a quick and healthy meal. You can make these tasty tacos in less than 30 minutes. The keys are the organic Super Blend slaw mix topping and a creamy drizzle of Chipotle Mayo. Packed with flavor and crunch, this taco recipe will quickly become a family fave.
This post was produced in partnership with Mann Packing Co., but opinions are 100% my own.
If I had to eat one food for the rest of my life, I am pretty sure I would choose tacos. They are so flavorful and there are so many ways to make them: hard shell, soft corn, soft flour, etc. Then, the fillings are limitless as well. I make fillings with chicken, pulled pork, and different cuts of beef. Finally, you have toppings that range from cheese and salsa to lettuce and jalapeños. So many ways to create tasty taco creations! I think you are going to love this version of Black Bean and Butternut Squash Street Tacos.
Vegetarian taco fillings are delicious, too.
My people are total carnivores when it comes to taco filling. But, every now and then, I really want to sub out the meat. So today, the star filling is a mixture of hearty black beans and savory butternut squash.
These delectable vegetarian street tacos come together so quickly, you will have dinner on the table in a snap! Bonus: they only have a few healthy ingredients, including a premium organic blend of veggies in Mann’s Super Blend. It’s a great way make it easy to get more veggies onto your plate. Open a bag of this crunchy slaw and use it to top your tacos, just as you would lettuce or cabbage. This blend of kale, colored carrots, green cabbage, and broccoli is shredded fresh and already washed. That’s a solid win in my book!
What are street tacos?
Street tacos are closer to traditional Mexican tacos. They are usually smaller, snack-sized tacos served on double corn tortillas. Did you know that it is common in Mexico for tacos to have two tortillas? The second one serves as a backup in case the first one breaks apart. I don’t know about you, but I find that GENIUS.
I can’t tell you how many times I have been the victim of taco breakage when biting into even a soft corn taco. We joke around our house that you definitely need a fork to eat tacos because breakage is inevitable. But, now that we double up the tortillas…ta-da, no more breaking tacos!
Street tacos in Mexico usually contain minimal ingredients such as a spicy filling topped with cilantro and onion. So, in general street tacos are a pretty healthy food. I’m making them even healthier with a high-fiber vegetarian filling topped with crispy, fresh veggies.
How do you make Black Bean and Butternut Squash Street Tacos?
These tacos are scary easy to make. I used canned black beans, a bag of frozen butternut squash “rice”, half of an onion, some fresh garlic and a taco seasoning combo of chili powder, cumin, salt and pepper. You can prepare the filling in about 15 minutes AND you can make it ahead of time!
I kept the toppings simple with just avocado and Mann’s Super Blend slaw mix. But, at the last minute, I decided to mix up a super quick chipotle mayo to drizzle on top. Holy mother of mayo, that sauce is TO DIE FOR. Feel free to use sour cream if you aren’t a fan of too much spice. But, if you live on the edge, make the chipotle mayo. You won’t be disappointed and I bet you will find other uses for that sauce long after the tacos are gone. You can also serve them with your favorite salsa.
Healthy, quick and super flavorful, these Black Bean and Butternut Squash Street Tacos will be a hit on your next Taco Tuesday!
Black Bean and Butternut Squash Street Tacos
Ingredients
Chipotle Mayonnaise Sauce Ingredients
- 2 TBSP Chipotle peppers in Adobo
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- juice of 1/2 a lime
Taco Ingredients
- 2 TBSP olive oil or other neutral flavored oil
- 1/2 small onion diced
- 1 10 oz package frozen Butternut Squash Rice such as Green Giant
- 2-3 cloves garlic minced
- 2 15 oz cans of black beans drained and rinsed
- 1.5 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 24 count package street size corn tortillas I use Mission brand (if you are doubling up on shells, then I would buy two packages)
- 1 8.5 oz bag of Mann's Organic Super Blend Slaw
- fresh avocado
- fresh cilantro
- fresh jalapeño slices
- Salsa Verde
- Chipotle Mayonnaise Sauce
Instructions
Make Chipotle Mayonnaise Sauce
- Combine all of the ingredients for the mayo in a small bowl. Whisk until well combined. Refrigerate until time to serve the tacos.
Make Taco Filling
- Heat a large skillet over medium heat. Add olive oil and onion.
- Sauté onion about 3 minutes, until they begin to soften.
- Add in butternut squash and cook, stirring occasionally for 5 minutes.
- Add in garlic and then, continue to sauté until the squash is tender, but not mushy.
- Add black beans to the skillet. At this point, if you think the filling is too dry, add in about a 1/4 cup of water. If you like your filling a little saucy, add more water.
- Add chili powder, cumin, salt and pepper. Cook until beans are heated through.
- Heat tortillas a few at a time in a cast iron skillet. Keep warm until ready to serve.
- Serve with toppings: Mann’s Organic Super Blend fresh avocado, cilantro, tomatoes, salsa and Chipotle Mayonnaise Sauce.
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