Roasted Butternut Black Bean Tacos with Avocado Sauce

Insanely delicious and super easy to make - these Roasted Butternut Black Bean Tacos with Avocado Sauce will rock your world. Even your non-vegan friends will love this colorful and easy-to-throw-together dish.
Prep Time5 mins
Cook Time30 mins
Total Time55 mins
Course: Dinner, Lunch
Servings: 2
Calories: 453kcal


For the tacos

  • 6 corn tortillas or soft shell tacos (scroll down to notes if making your own)
  • 3/4 cup cooked black beans drained and rinsed (½ cup dried = 1.5 cups cooked = 1 15 oz can drained)
  • 2 cups butternut/pumpkin cubed
  • 1 cup carrot roughly chopped
  • 1 tsp ground cumin seeds
  • sea salt to taste
  • black pepper to taste

For the avocado sauce

  • 1/2 avocado
  • 1/2 cup tomato roughly chopped
  • 1 clove garlic
  • 1 Thai chili pepper or jalapeno (optional) seeds removed
  • 1/2 lime/lemon juice only (use less if using lemon)
  • sea salt to taste
  • black pepper to taste

For the red cabbage salad

  • 1 cup red cabbage chopped
  • 1 cup green cabbage chopped
  • 1/3 cup spring onion (scallion) chopped
  • 1/2 lime/lemon juice only, or to taste (use less if using lemon)
  • black pepper to taste


  • Preheat oven to 400°F or 200°C.
  • Add carrots and pumpkin to a baking sheet. Season with sea salt, black pepper, and cumin. Drizzle with olive oil and cook for 30-40 minutes in the oven. Last 15 minutes, add black beans too. Toss every 10-15 minutes to roast evenly.
  • Meanwhile, add all sauce ingredients to a small food processor or blender and blend until smooth. Set aside in the fridge.
  • Combine cabbage salad ingredients. Toss to combine, drizzle with a little lime/lemon juice and season with black pepper to taste. Set aside in the fridge.
  • When roasted veggies are almost ready heat tacos and assemble as you like.

Pin It on Pinterest

Share This