Go Back
+ servings
Logo of The Forked Spoon showing Spork
Butternut Squash and Black Bean Tostadas
4.87 from 15 votes

Butternut Squash Tacos

Delicious Butternut Squash Tacos made with perfectly roasted butternut squash, seasoned black beans, and sauteed spinach piled on top of soft tortillas and drizzled with mouthwatering chipotle lime crema. Easily the best tacos you will ever make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
Calories: 388kcal


For the Chipotle Lime Crema

  • 2 cups sour cream - or 1 cup sour cream 1 cup Greek yogurt
  • 3 chipotle chilies in adobo sauce - see notes
  • 1 tablespoon adobo sauce
  • 1 lime - juiced
  • ½ teaspoon ground cumin
  • 3 tablespoon fresh cilantro
  • salt - to taste

For the Butternut Squash Tacos

  • 1 medium butternut squash - peeled, seeded and chopped into small cubes
  • 1 tablespoon olive oil
  • 9 cloves garlic - minced, divided
  • salt - to taste
  • 30 ounces black beans - 2 cans, drained (not rinsed)
  • 2 teaspoon ground cumin
  • 16 oz. fresh spinach - this does not need to be measured exactly, feel free to make more if you really love spinach
  • 12 corn tortillas


For the Chipotle Lime Crema

  • Place all of the ingredients for the chipotle lime crema in the bowl of a small food processor or blender. Blend until completely mixed. Season with additional salt, cumin, or lime juice, to taste.

For the Butternut Squash Tacos

  • Preheat oven to 400 degrees F.  In a large bowl, toss the butternut squash with olive oil, 4 cloves minced garlic, and a pinch of salt and pepper.  Spread evenly over a large rimmed baking sheet and bake for approximately 25-35 minutes, or until the squash is tender and just starting to brown at the edges.  Remove from the oven and set aside.
  • Meanwhile, as the squash is cooking, empty the beans into a small pot along with the ground cumin and remaining minced garlic.  Cook over low heat, stirring often. Continue to warm over low heat until warmed through (this only takes a couple minutes), being careful not to burn the beans.  When finished, turn off heat, cover and set aside.
  • Add 1-2 Tbsp water to a large skillet over medium heat.  Add as much spinach as you can fit, sprinkle with a tiny bit of salt, give it a little stir and wait for the spinach to start wilting.  Add additional spinach as the spinach cooks down and makes more room.  Stir occasionally.  Cook on low until all your spinach is fully cooked.
  • Once everything is ready, assemble the tacos. Start with a tortilla followed by beans, spinach, roasted butternut squash, and chipotle lime crema. Enjoy!


  • If you're sensitive to spicy foods, start with just 1 or even just a half of 1 chipotle chili. You can always add more later.
Originally published December 1, 2015


Calories: 388kcal | Carbohydrates: 72g | Protein: 19g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 89mg | Potassium: 1493mg | Fiber: 19g | Sugar: 3g | Vitamin A: 20405IU | Vitamin C: 48.9mg | Calcium: 232mg | Iron: 7.6mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.