Vegetarian Tacos with Delicata Squash and Black Beans

Name: Vegetarian Tacos with Delicata Squash and Black Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 delicata squash; 1 teaspoon olive oil; ¼ teaspoon kosher salt; ½ teaspoon chili powder; 6 corn tortillas, warmed ((or flour tortillas, if you prefer)); ½ cup black beans, warmed ((from 15 oz. can, rinsed and drained)); 6 teaspoons pickled red onions; 6 teaspoons crumbled queso fresco; 1 avocado, sliced; 1 lime, cut into 6 wedges

By Rachel Gurk

5 from 3 votes

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Flavorful fall-themed vegetarian tacos are stuffed with hearty roasted delicata squash slices, black beans, pickled red onions, avocado, and queso fresco. A delightful meatless alternative to ordinary tacos!

Recipe Overview

Why you’ll love it: Healthy ingredients equals healthy tacos! Take a step away from traditional tacos stuffed with meat and cheese with these vegetarian tacos filled with good-for-you squash.

How long it takes: 45 minutes
Equipment you’ll need: rimmed baking sheet, mixing bowl, sharp knife
Servings: makes 6 tacos

Overhead of several prepared tacos on decorative cutting board.

Last Friday we hosted a Harvest Party. Michigan wasn’t cooperating and gave us a cold, rainy day. Unfortunately, the rain eliminated our plans of putting up a bounce house for the kids and sitting around the bonfire drinking hot cider. Instead, we had twenty adults AND twenty kids inside our house!

Our house has plenty of room for us but it’s not a mansion, and that number of guests was definitely pushing the upper limits of capacity. It was pure chaos, but everyone had a great time and all twenty kids got along really well, thankfully!

I made this beef chili. It was such a hit last year that I wasn’t allowed to not make it this year. I highly recommend it! The beef melts in your mouth and the flavors are amazingly complex and delicious. Not all of our friends are beef-lovers, though, so I made a big batch of vegetarian chili, too.

All that chili got me thinking about tacos. Recently, I roasted a couple of delicata squash (they were so good!) and I had a flash of inspiration. Why not make squash tacos as a vegetarian option to meat-filled tacos?

About these vegetarian tacos

These roasted squash-filled vegetarian tacos are a fun alternative to “regular” tacos . The sliced squash is seasoned with chili powder before it’s roasted for a southwestern spin.

Stuffed into a lightly charred corn tortilla with black beans to give the tacos a little boost of protein, the vegetarian tacos are topped with crumbled queso fresco, tangy pickled red onions, creamy avocado, and a generous squeeze of lime juice.

What Is Delicata Squash?

Delicata squash is a winter squash but unlike most winter squash varieties, the peeling is edible which makes it easy to prepare. Typically found in markets in the fall, its sweet dark orange flesh may remind you of sweet potatoes, and in fact, sometimes delicata squash is called sweet potato squash. Other names may be peanut squash or Bohemian squash.

The small oblong squash is yellowish with dark green or orange stripes running vertically. They are usually around six to eight inches long. The skin is thin so handle them with care. Nicks in the skin can promote spoiling.

Delicata squash can be kept in the pantry for a couple of weeks. It’s best not to refrigerate them but if you have a cool dry place (55ºF) such as an unheated garage, they’ll keep for a few months.

Tacos lined up on decorative black marble.

Health Benefits of Delicata Squash

You’ll be happy to know that delicata squash is packed full of nutrition! It’s low in calories and contains both soluble and insoluble fiber which is great news for your tummy. It’s naturally gluten-free and fat-free.

You’ll get plenty of vitamin A, vitamin C, and carotenoids from this squash, like you would from most orange vegetables. It has lots of antioxidants which help fight against things like heart disease and cancer.

For more detailed health information, go to Nutrition and You.

Make It Your Own

Double the recipe. This recipe makes 6 tacos but it’s easy to roast two squash to make 12 tacos.
Protein boosters: Add crispy air fryer tofu, sautéed shrimp, or shredded chicken.
Topping ideas: You could go with more traditional toppings like shredded lettuce, salsa, and sour cream. Salsa verde can be a substitute for the pickled red onions. Shredded cheddar or Mexican blend cheese are great, too. Add a handful of fresh cilantro to the tacos.
Tortilla options: If flour tortillas are more your style, feel free to substitute them. I do encourage you to try corn tortillas because they have such great texture and flavor. They’re gluten-free and are very low in calories, too. If you prefer, skip the tortilla, and make a salad instead.

Overhead of tacos, with squash, limes, and cheese nearby.

Make-Ahead Ideas

Vegetarian squash tacos are best eaten immediately but you can prep a few of the ingredients ahead of time.

Pickle the red onions a day in advance so they’re ready to go. They taste even better if you make them ahead. Check out this post to see how to pickle red onions in five minutes!

The squash can be roasted ahead, too. I recommend reheating it in a toaster oven or air fryer to crisp it up again.

Interested in a weekly meal plan (it’s free!) that includes this vegetarian tacos recipe? Take a look at my Meal Plan #46. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.