Butternut Squash, Black Bean & Mango Tacos Recipe

Name: Butternut Squash, Black Bean & Mango Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Butternut Squash, peeled & cubed into 1-inch pieces; 1/4 teaspoon Kosher salt; 1/4 teaspoon Fresh ground black pepper; 1/2 Mango, small diced (add more per preference); 1 cup Chunky tomato salsa; 15 ounces Can black beans, rinsed & drained; 4 teaspoons Taco seasoning; 1/2 cup Water; 2 teaspoons Cilantro, finely chopped; 1/2 Red onion, finely chopped; 4 Whole wheat (low-carb) tortillas, fajita size; 1/2 cup Shredded red cabbage

Servings: persons

2 pounds Butternut Squash, peeled & cubed into 1-inch pieces
1/4 teaspoon Kosher salt
1/4 teaspoon Fresh ground black pepper
1/2 Mango, small diced (add more per preference)
1 cup Chunky tomato salsa
15 ounces Can black beans, rinsed & drained
4 teaspoons Taco seasoning
1/2 cup Water
2 teaspoons Cilantro, finely chopped
1/2 Red onion, finely chopped
4 Whole wheat (low-carb) tortillas, fajita size
1/2 cup Shredded red cabbage

1
Add mango to salsa. Set aside.
2
Steam butternut squash until tender, about 20 minutes (on stovetop with steamer basket)
3
Puree squash using a food mill or blender. Add salt and pepper to taste (about 1/4 tsp salt, about 1/4 tsp pepper). Set aside.
4
Heat drained black beans in a large nonstick pan for about 3-5 minutes, over medium-high heat.
5
Add taco seasoning and water. Bring to a boil and simmer until almost all water is absorbed. Lower heat.
6
After beans are prepared, in a small pan, heat tortilla for about 1-2 minutes on each side.
7
For each tortilla, after heated - spread 2-3 small spoonfuls of squash puree on tortilla. Add 1/4 cup black beans on top of puree. Place 2-3 tbsp of salsa on top. Sprinkle with cilantro, red onion, and red cabbage.

1790

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Butternut Squash, peeled & cubed into 1-inch pieces, 1/4 teaspoon Kosher salt, 1/4 teaspoon Fresh ground black pepper, 1/2 Mango, small diced (add more per preference), and more.

Yes, Butternut Squash, Black Bean & Mango Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash, Black Bean & Mango Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions