crispy baked butternut squash black bean tacos

We haven’t had ourselves a good Taco Tuesday in awhile, so let’s change that, shall we?

Butternut squash is well in season, and we’re having fun with it over here. I bought far too much over a couple grocery trips last week and needed a few drool-worthy ways to use it – and these tacos were one that fit the cravings and fit the requirement of being simple and quick.

Life is hellishly busy lately and, well, hellish, and I cannot deny that certain calibers of comfort food are really hitting the spot. Maybe more than usual, but hey, life sometimes throws that requirement at you, so long as moderation and mindfulness are the names of the game. A few cheesy, indulgent dishes here and there are not to be fretted over. I’m always a proponent of listening to the body’s needs.

These vegetarian beauties are filled up with a hearty but healthy mix of spicy butternut squash and black beans, then baked up with plenty of cheddar. Dinner in well under an hour and very little effort. Yet, we don’t skimp on flavor. Never skimp on flavor.

Deez (Butter)Nuts

The squash is prepped with my favorite array of spices, including chipotle chili powder. I swear, I’ll never go back to regular chili powder unless I’m making my favorite smoky tofu bacon.

First off, cube your squash into fairly small pieces. Not a miniscule dicing job, but small enough that they won’t rip shreds out of your taco shells. Think 1/2 inch.

Heat some oil in a skillet, then cook the squash with some salt and pepper until it begins to crisp. Stir in your spice girls – chipotle chili powder, garlic, onion, oregano, and cumin – until a little toasty, then swirl in tomato paste.

I like to use cider to braise and soften the squash, but you can sub for vegetable broth if the idea sounds too weird. I assure you, you’re weirder. At any rate, let the liquid simmer down for a little, maybe 5 minutes or so, until the squash still has structure but has a little give. Chuck in your black beans and toss to combine.

Think of the filling as some kind of butternut squash carnita, except it’s not really a carnita. So, don’t think of it that way. Whatever. Live your life.

Sleazy Cheesy

You have two options for your hard taco shells: my way, or the highway (which you might have to drive on to get to the grocery store for hard taco shells).

Whenever I make baked tacos, I always prep my taco shells the same way. Microwave yellow corn tortillas, spray with oil, drape directly over the oven racks, and bake at 425 for about 5 minutes. The tacos will hold their shape after this duration, but won’t lose their integrity so much that you can’t stuff them. The final bake of the assembled tacos will give them that lovely crunch.

Stuff your choice taco shells with the butternut squash mix, then a good amount of cheese. I like just using cheddar, but you can use Mexican blend if you like a bit of variety. Lay on a baking sheet and bake until gooey.

I often go apeshit with my taco toppings and usually do Greek yogurt (or sour cream, if you prefer), green onions, cilantro, and some avocado crema or guacamole. Guac this time. Guac this way.

Serve these hot and fresh out of the oven, spread on a platter for gameday or just stuff them in your mouth after a long workday when you come home starving out of your mind. You don’t need much of an excuse to enjoy tacos. Least not in my everlong book.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Crispy tacos for crispy weather:

Crispy Salsa Verde Jackfruit Tacos

Crispy Chipotle Tempeh and Black Bean Tacos with Salty Avocado Crema

Crispy Jerk Shrimp Tacos with Coconut Pineapple Salsa

Crispy Buffalo Jackfruit Tacos

Crispy Chipotle BBQ Pinto Bean Tacos