Can you use black beans in tacos?

Yes, black beans are one of the most popular and versatile beans for tacos. They add a hearty bite, absorb seasoning beautifully, and provide plant-based protein that makes tacos feel satisfying and complete—even without meat. When seasoned and sautéed properly, they enhance the overall flavor and texture of your taco filling.

When to add black beans to taco meat?

If you're cooking taco meat (or veggies) and want to mix in black beans, add them during the last 5–7 minutes of cooking. They don’t need long to heat through and soften. Adding them too early can cause them to break down or dry out. If you're using canned beans, always rinse and drain them first.

What kind of beans are best for tacos?

Black beans are a top choice for tacos, but pinto beans, refried beans, and even chickpeas can work well depending on the flavor profile. For butternut squash tacos, black beans are ideal because their earthiness balances the squash's sweetness. If you're feeling creative, you could also try lentils or white beans for a twist.

What spices pair well with butternut squash?

Butternut squash shines with warming spices like smoked paprika, cumin, chili powder, garlic powder, cinnamon, and nutmeg. These spices bring out the squash’s natural sweetness while adding savory depth. For tacos, you want a smoky and mildly spicy flavor to complement the black beans and bring everything together.

Butternut Squash Tacos with Black Beans

Name: Butternut Squash Tacos with Black Beans: A Fall Favorite Full of Flavor
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired

Description

These butternut squash tacos with black beans are a cozy, vegetarian taco night hit. Full of sweet and savory flavor, they’re easy to prep, meal-prep friendly, and perfect for fall dinners.

Ingredients

1 medium butternut squash, peeled and cubed

1 tbsp olive oil

1 tsp smoked paprika

½ tsp cumin

½ tsp chili powder

Pinch of cinnamon

Salt and pepper to taste

1 can black beans, drained and rinsed

1 clove garlic, minced

½ small onion, diced

Taco-sized tortillas

Optional toppings: avocado, pickled onions, crumbled cheese, lime, cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F. Toss squash with olive oil and spices.

2. Roast squash for 25–30 minutes until tender and browned.

3. In a skillet, sauté onion and garlic until fragrant.

4. Add black beans, cumin, and salt. Cook until warmed through.

5. Warm tortillas in a skillet or oven.

6. Fill each tortilla with beans, roasted squash, and toppings of choice.

7. Serve immediately or store ingredients separately for meal prep.

Notes

Use flour or corn tortillas depending on your preference.

Add a dollop of sour cream or a drizzle of lime crema for richness.

Leftover squash and beans work great in salads or bowls.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Roasting
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 220
Sugar: 3g
Sodium: 280mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg