Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?
For these tacos, I drew inspiration from my sweet potato tacos and roasted up some cubed butternut squash instead (sweet potatoes would be awesome here, too!). I actually cheated, for once, and used two bags of pre-cut squash from Trader Joe’s. I think I’ll do it again soon.
While the squash roasts in the oven, just mix up some simple cabbage and black bean slaw (a riff on the slaw used in my spaghetti squash burrito bowls) and mash up some guacamole. I have finally learned that mashing guacamole with a pastry cutter or potato masher works way better than a dinky fork. Hallelujah! Hope you love these. Find more tacos over here!
Roasted Butternut Squash Tacos
- Author:
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Mexican
Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).
Ingredients
Roasted butternut squash
- 1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and freshly ground pepper
Cabbage and black bean slaw
- 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
- 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
- ⅓ cup chopped green onions, both green and white parts
- ⅓ cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- ¼ teaspoon salt, more to taste
Simple guacamole (double if you love guac!)
- 1 large avocado, diced
- 1 tablespoon lime juice
- ¼ teaspoon ground coriander (optional)
- Pinch of salt, more to taste
Everything else
- 8 corn tortillas (certified gluten free if necessary)
- Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
- To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
- To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Notes
Change it up: Sweet potatoes would be an awesome substitute for the butternut.
Storage suggestions: Store individual components separately for best results. Store leftover guacamole in a small bowl with plastic wrap pressed against the top to prevent oxidation.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Karen @ Seasonal Cravings
This looks so healthy and colorful. It’s nice to have a little bit of summer color on these cold winter days!
Rachel
These look delicious, so bright and colourful!
★★★★
Laura Friedman
YUM! What brand tortillas do you generally use?
Kate
Hi Laura! I’m partial to Trader Joe’s corn and wheat tacos (shown here).
Amelia Littlejohn
These look yum! I love the combination of butternut squash and avocado :)
Kate
Thanks, Amelia!
Celeste@The Whole Serving
I love this kind of food, filled with so much color.
Katrina
Loving all that guac in there! These tacos look perfect.
Angela - Patisserie Makes Perfect
This look so bright and fresh and tasty. You have such a way with ingredients Kate.
Allyson
These are so colorful and happy looking. Winter needs some brightness, and these have brightness in spades.
Amy @ Parsley In My Teeth
These are such beauties! A little ray of sunshine on a dreary, winter day – what a great pick-me-up!
Rachel
Way to further my taco addiction! May adapt this bad boy into a bowl. Truth time, I’ve been on a Cookie + Kate recipe kick this week… Roasted Brussels Sprouts and Cranberries with Barley Monday and Homemade Vegetarian Chili Tuesday – Obviously both delicious! When I want a guaranteed fantastic entree Cookie + Kate, is my go-to!
That said, I would LOVE to see a kugel recipe on the site. I’ve had so many great sweet and savory kugel’s from apple and cinnamon to broccoli and quinoa. The problem is most of these recipes are passed down and much of what is available online includes a slew of processed ingredients. If anyone could adapt a great kugel recipe (or 5) it would be you… (no pressure).
Thanks for the great recipes! Looking forward to what’s to come (especially the cookbook!!)!
Kate
Yay for your Cookie and Kate kick!!! That makes me happy. I have never had kugel before, as far as I know! I just googled kugel (does that kind of rhyme?) and will see what I can do.
Sara @ Cake Over Steak
These sound like a dream! I love veggie tacos and this combo sounds perfect.
Evelyn
This looks amazing again! Yesterday we had your cauliflower tacos based on your pulse post, and just today I thought how I should definitely eat more tacos. The potato masher trick sounds good! I recently discovered it’s also much easier to put halved, peeled avocados without the cut side down on a cutting board (wood or plastic, something not slippy like glass) and mash them with a fork. It’s so much easier because they don’t slip from the board, and you don’t have those strange round form of the bowl, where you can’t reach all the avocado pieces.
This looks like a perfect combo of creamy guacamole, crispy slaw and hearthy squash, am definitely gonna make this one :)
Kate
Definitely more tacos! I cannot believe I hadn’t thought of your avocado technique before. Brilliant! Thank you for sharing!!!
Evelyn
Hahaha I know right, I felt like a bit like a blockhead too when I discovered I was making the mashing of avocado’s unnecessarily hard on myself for years. You’re very welcome! And the tacos were by the way stunning, as always :)
Kate
Haha, same here. So glad you enjoyed the tacos!
Alison
I love mashing avocados with a potato masher! The slaw for these tacos looks amazing too!
Amy @ Thoroughly Nourished Life
I can always use more taco recipes! What a wonderful muse your hairstylist must be. Being similarly blessed in my hairdresser (I call mine my fairy godmother) I think they must have special powers.
You, Miss Kate, have taco powers, and they are special indeed. I can’t wait to try these!
Courtney
Another amazing dinner by Cookie and Kate! I loved the nuttiness and sweetness of the squash, especially paired with creamy avocado. Can’t wait for leftovers for dinner tomorrow :)
Kate
Thank you, Courtney! Glad to hear it!
Emma
These sound delicious Kate. And that colour makes them look so so tempting. Thanks for sharing.
Tori
MMMMmmmm these tacos are killing it! They almost look too gorgeous to eat too!
Becca @ Amuse Your Bouche
These look fab, you really can’t beat simple, tasty ingredients wrapped up in a tortilla :) The slaw looks great!
Aimee
This looks absolutely delicious and will definitely be making its way onto my meal planner for next week! Can’t wait!
Emma {Emma's Little Kitchen}
Gorgeous! We need this colour in January :)
Emilie
I made these last night, they were as delicious as I thought they’d be! Just enjoyed some leftovers for lunch. Thanks for the recipe!
Imma
mmmm yumi!
it looks very tasti and delicious!
I love your potos btw! :) so beautiful!
xx from barcelona
★★★
Heghineh
Love your food photography and details, really helps,
thank you so much for sharing
Gaby Dalkin
Tacos AND butternut squash! Such a weakness of mine, the colors are beautiful!
Carrie
These look amazing, can’t wait to try them! Yum!
Deepthi
Yum! I’m back from Indonesia and craving lots of fresh veggies. These tacos look perfect for dinner tonight! Will let you know how it goes.
Hope you and cookie are enjoying 2016 thus far! xo
Kate
Thank you, Deephi! Now I want to go to Indonesia!!!
Erika
These are delicious! I thought the butternut was a little bland at first, but adding hot sauce took care of it. What can I do with the rest of the cabbage I didn’t use for this recipe?
Kate
Thanks, Erika! I have more cabbage recipes over here.
Lisa Favre
I absolutely adore butternut squash and I love how they make these tacos extra colorful!
Jessie @ Chasing Belle
Eek! Another beautiful veggie taco recipe from Kate! I can’t wait to try it out :)
Kate
Thank you, Jessie! :)
Krista B.
I made these for dinner tonight – amazing. Superb. Delicious. “Astonishingly fantastic” said the husband. They are the best vegetarian tacos I’ve ever had (heck, I’d pick them over most meat tacos), and I added this to my list of things to make again for SURE. Thank you for such an awesome recipe – you are my favorite vegetarian blog! … oh I should add, I also made your Morning Glory Steel Cut Oats today for us to eat all week. Also amazing. Two wins in one day! :)
★★★★★
Kate
Woohooo!!! Thank you, Krista and Krista’s husband! So glad you guys enjoyed these.
Caroline
Wow, this is such a fabulous idea! I love butternut squash, I can’t wait to try this! I’ve been stalking your blog for a long time now, and I never left a comment- but I just want to say thanks for all the inspiration! I am so impressed by your creativity, every time!
Kate
Thank you so much, Caroline! :)
Melissa Field
I just made this for dinner this evening. It was, along with every other recipe of yours, delicious!!! The sweet butternut squash, the crisp purple cabbage, the creamy avocado…perfection! Cookie and Kate never disappoints!! Now to look up a recipe for tomorrow…
★★★★★
Kate
Hooray!!! Thank you so much, Melissa.
Ellie Spooner
Hi Kate
Didn’t have the right ingredients for this recipe so improvised a bit, but they were still totally delish! Just been and bought all the right stuff and am going to make them again now.
I just love your recipes, I’ve been off cooking for a while, but I’,m totally back on it now, this is exactly the type of food I want to eat.
Thanks so much
★★★★★
Kate
Thank you, Ellie, for saying so! :)
Sara
My husband and I made these tacos last night and they are SO GOOD!!!! We made them with sweet potatoes and they turned out really nice. We will definitely be making this again!!!!! Thanks!
★★★★★
Kate
Hooray, thanks Sara!
Deepthi
Made these for dinner on Saturday. Really really tasty and super healthy to boot!
I found that I had to use 3-4 times the amount of lime juice. Maybe my limes weren’t very limey. I dunno. In any case, another recipe from C+K that’s going into my repertoire. Thanks Kate! (and cookie).
★★★★★
Kate
Thank you, Deepthi! Limes are kinda variable, so I’m glad you got it limey enough for your liking!
Cat
I’ve been cooking vegetarian meals for my carnivore husband for 8 years now. Tonight when I served him this, he said “This is the best thing you have ever made. It tastes like a restaurant meal. And if it were a restaurant meal, it’s something I would order every time I went to the restaurant.” Thank you!
★★★★★
Kate
Wow! Thank you, Cat (and Cat’s husband)!
Mark
Awesome !!! Kids loved it !!! Your website is the best vegiterian website I have found
charliehoudini@msn.com
Made for dinner tonight and they were colorful and mucho delicious. The recipe doesn’t specify when to add the chili powder. Did the obvious and dusted the squash with it. Keep the recipes coming…and more pictures of that adorable Cookie
★★★★★
Kate
Oops! Thank you for pointing that out. I just corrected the recipe. Glad you enjoyed the tacos!
Rebecca
I made these about a week ago and they were mind-blowing! Honestly the best tacos I’ve ever had. I used Kate’s baked tofu recipe to substitute tofu for the butternut squash (since I had a lot of butternut squash and sweet potatoes prior to making this). I will definitely be making this recipe again and again. Thank you!
★★★★★
Kate
Awesome!!! Great idea to make crispy tofu to go on them. Yum.
Debbie T.
Made these along with your Roasted Cauliflower and Lentil Tacos. We kinda mixed and matched all the toppings. It was all amazing. This will be our new family favorite. Taco night will never be the same:)
Thanks for the wonderful recipes.
★★★★★
Jes
These were so colorful and delicious. My mother-in-law said it was the best meal she’d had since she moved (two years ago!). Simple ingredients that pack such a delectable punch. Already looking forward to a second go.
I recommend topping with some queso fresco. It’s similar to feta, and I use it on all my Mexican food now.
★★★★★
Madeline Gilchrist
Probably my favorite tacos! I made these with your Pommegranate Guacamole recipe (minus the pomme) and they were fantastic! I never thought I’d like butternut squash but when it’s roasted it tastes like delicious caramelized onion potatoes, will definitely make again! Love your recipes, thanks for sharing!
★★★★★
Deepthi
Made these again with sweet potatoes and green cabbage. Still delicious! Btw we use our potato masher to mash avocados for guacamole, Mashing bananas for banana bread (perfect consistency and you get nice little chunks of banana in the brad) as well as a “slotted spoon” for fishing out poached eggs (drains more water than a spoon). Such a useful tool!
Tamera
The colors of this dish are rich; the textures of the ingredients are a concert of wonderful; and the flavors are fresh. Make lots, as the leftovers are perfect for assembling a green salad the following day. Fantastic first dish from Cookie + Kate’s recipe files!
★★★★★
Erik B.
Hi Kate,
Tacos were fantastic! My wife prefers not to have tortillas, so she stacked ingredients on a plate and loved it.
I prefer a little more substantial guacamole so used this recipe:
http://allrecipes.com/recipe/14231/guacamole/
Here’s a photo of finished product which I also posted on instagram: http://i111.photobucket.com/albums/n148/mucknort/butternut%20squash%20taco_zpsbvtjrl53.jpg
Thanks, Erik
★★★★★
Lauren B
These tacos taste amazing! I followed the recipe exactly and they turned out perfectly. I sent the blog page to my sister in Texas and my mother in Michigan, and since both have bragged to their friends about these tacos and continued to pass the blog page along.
★★★★★
Winnie Anderson
I made this over the weekend and served it over wild rice instead of in tacos. It was fantastic.
★★★★★
Chase
These were OK. They were colorful and healthy but my husband and I didn’t like them as much as all of your other recipes that I have made. I think they would be best for summer as they were cold.
★★★
Kathryn Grace
I use lime juice in lots of my dressings but haven’t tried it in a slaw yet. Perfect combination! So many good things in these tacos I hardly know where to begin, but the butternut squash is a good place to start. We often use it in wraps of one kind or another.
Selected this as my #RecipeOfTheDay on social media today, including my Facebook foodie page. Thanks so much!
Carol-Ann
It was one of the best taco recipe i ever made!! Thank you!!
Kate
Awesome! Thanks, Carol-Ann!
Tracy
I made the butternut squash tacos and used the sweet potatoes – great suggestions – felt the slaw needed some vinegar – used white wine vinegar – really made the slaw come to life
Kate
Good idea, thanks Tracy!
Lotan
Yum! I used this recipe tonight for dinner (and tweaked to our own taste/whatever ingredients we had). This is brilliant. Thanks, Kate!
Kate
Thank you, Lotan! I’m glad you enjoyed them.
Erica
I prepped these this morning to have later. They were so delicious that I ate them for breakfast!
★★★★★
Kate
Success! Thank you, Erica. So glad you enjoyed these.
Mica
These turned into my favorite taco recipe EVER. Every time I crave tacos I make this combination. Thank you!
★★★★★
Rachel
I made these with sweet potatoes instead of squash but oh man is it delicious! New favorite dish! Thanks so much!
Janette
This was very good!
Love the way you mix all the yummy flavors together.
I think next time I will buy the squash already cubed. Save time!
Stephanie Durben
My husband is a vegetarian, but my children and I enjoy having meat once in awhile. These tacos were perfect, served with optional ground beef on the side. I subbed sweet potatoes for the squash- they were so yummy this way that I opted not to have the meat! And they came together quickly- always a plus! Thanks for another great recipe!
★★★★★
Rachel
LOVE this recipe! I usually make it with sweet potatoes and it has become a staple. For those who eat fish, it is very good with shrimp added to it as well.
★★★★★
Juli
How pretty! I will try these!
★★★★★
Kate
Please do!
Katie
I love this recipe. One note: it seems like the proportions are quite a bit off, though. I doubled the guacamole, as you suggested, but still ended up with *far less* guacamole and *far more* slaw than I needed/that corresponded to the amount of squash. You might want to consider a revision to those amounts. In any regard, thank you for another lovely dish!
★★★★★
Kate
Hi, Katie! I appreciate your suggestion. I’ve found these ratios to work out great. As always, you can adjust the proportions to your liking. Thanks!
Corinna
I made these for dinner tonight–I’m just thrilled that I made enough to have leftovers for the next couple of days! This is one of my new favorite vegan recipes, thank you!
★★★★★
Kate
You’re welcome, Corinna! Enjoy those leftovers. :)
Aubrey
These tacos are absolutely delicious and make great leftovers. My husband and I both agreed that they are probably the most tasty tacos I’ve ever made.
Kate
Hooray! That’s awesome, Aubrey.
Joseph
So glad I found your recipes. I’m going on two weeks meatless and no dairy. I was looking for recipes. This all looks so tasty. Thank you.
Kate
Good luck on your meatless challenge, Joseph! I hope it goes well.
Anna
Kate, this recipe was delicious. I did not have cabbage, but without it I still enjoyed. I was leary of butternut squash, however, when you roast it with sweet potatoes and in the chili powder, it turned out amazingly delicious. I added jalapenos to it and oh boy can’t say how much I enjoyed eating it with corn tortillas. Thanks for another recipe I won’t lose. :)
★★★★★
Kate
You’re welcome, Anna! I’m so glad it exceeded your expectations.
Ashley B
I was looking for something easy, cheap and flavorful to make and this totally fit the bill! My friend recently bought me your cookbook and I’ve loved everything I’ve tried.
I meal prepped this I definitely doubled the guac :)
★★★★★
Kate
Aw, what a great friend! I’m so glad you’ve enjoyed both the book and my blog, Ashley.
Mikayla Salyer
Made these last night and tonight. So f***in good!!! Omg. For the slaw, I added a little more cabbage, 1/4 tsp cayenne and one Serrano chile for an added kick. Family loved it. Saving and will be making it again very soon!
★★★★★
Kate
That sounds delicious and extra-spicy, Mikayla! Thanks!
Lauren
Can’t wait to make this for dinner tonight! You’ve got me cooking again after a long hiatus (which started when I went to law school and continued thereafter). Thanks so much for being an inspiration to eat wholesome foods and live a healthy lifestyle. <3
Paige
Made these for dinner(using sweet potatoes) and the boyfriend and I loved them! He told me this is his favorite vegetarian recipe I’ve made so far and we plan to make it again soon. I made it with a Mexican inspired quinoa salad over spinach as a side. Thanks for a new favorite recipe, Kate!
★★★★★
Kate
You are welcome, Paige!
Sara
Hi! I love this recipe! I’ve made it twice so far this week and it’s only Wednesday. I made my slaw a bit earlier tonight so that it could marinate in the lime juice/olive oil a bit longer. I’m curious to see what it’d be like if a small bit of garlic was added to the squash while roasting?? I can’t wait to try out more of your recipes! Thanks so much + cheers!
★★★★★
Kate
You are so welcome, Sara! Overloading when something is in season isn’t a thing, or at least for me :) Enjoy!
Susan A. Missett-King
I discovered your blog this year and have had success with each recipe. Tonight I asked my husband to prepare this recipe(Squash Tacos) while I worked in the garden. He was skeptical til he saw it was a Cookie and Kate recipe. “She’s the crunchy cabbage slaw lady, right?” he said. “Well, it’s probably good then.”
★★★★
Kate
Susan, your comment made me smile! Thank you so much. Hope you both loved these tacos.
Kristi
These are life changing!! I’ve only ever tried one other recipe from your site (southwestern kale, Quinn, black bean avocado bowl thing) also life changing!
My daughter is vegetarian (thought it was just phase but it’s been over a year!), but hates both squash and sweet potatoes ☹️. So I’ll be mining your site today for ideas. I’ve told her I will help her keep vegetarian stuff on hand so she can make something easy if we are having meat, but if every one of your recipes is as good as the two I’ve tried, we might all be converting to vegetarianism ❤️
Kate
Another great resource, Kristi, for all meals is my cookbook! You should check it out. Love Real Food, can be purchased online at Amazon Barnes & Noble, BAM!, IndieBound, Anthropologie and Indigo. The blog has several recipe options without squash and sweet potatoes as well. Try searching ingredients you know she does like in the search bar. Enjoy!
Hilary
Damn girl. These are friggen fantastic.
I tweaked ever so slightly:
Added 1 tsp of honey and some cumin to the slaw.
And also topped with a sauce – vegan mayo with adobo sauce, lime juice (great combo that put them over the top)
As an omnivore and taco lover, I would take these over meat any day! Thank you for your constant inspiration, I recommend you to every one I know!
★★★★★
Kate
Ha! Thank you, Hilary. I really appreciate your review :)
Pam
Delicious! Ended up using a broccoli slaw mix instead of cabbage because that’s what I had on hand, and it was SO GOOD! Will definitely add this to my repertoire :)
Karen Fleischman
I have made this twice and it is so delicious! You don,t even miss meat when you eat these tacos.I make a simp,e tahini dressing to drizzle on top.My new favourite tacos.
Kate
Win!! Thank you, Karen.
Patricia
Wow! I made these for my husband last night, and they are one of the most tasty & visually exciting meals your mouth can land on! This is a keeper for sure. Only addition I did was to add some finely diced red onion into the avocado. Served with more fresh lime to squeeze over the tacos. Sooo good! Thanks for the recipe!
★★★★★
Kate
I love your description, Patricia! Thanks for sharing how you made it your own. Love that! I appreciate the review.
Michelle
These were delicious and so pretty! I had the leftover squash and slaw mix in a bowl topped with cucumber for breakfast. So so good!
★★★★★
Kate
That sounds wonderful! Thank you, Michelle.
Karen
These tacos were fabulous! Even the person who thought veggie tacos were just not going to be tasty said, “Delicious!”
I made the recipe exactly as written but if I were doing it again for those who like spicy, I’d up the chili powder and pass the shiracha.
Thank you Kate!
Kate
I’m glad it was a pleasant surprise! Yes, kick-up the spice if you like. Sounds like a great way to make it better for your tastes. Thank you, Karen for sharing!
AA
Turned out amazing – made for a picnic and everyone loved it!
★★★★★
Kate
Thanks for the review!
Marisa
I made these tacos today. Absolutely delicious! Even my husband who probably would have chosen some kind of meat to eat, loved them and said would eat them again! And super easy to make! Definitely a keeper!
★★★★★
Kate
That’s a win, Marisa! Thank you for your star review. :)
Melvin
Thanks for the recipe.
I modified it a bit. I used savoy cabbage and made warm “re-fried” black beans (no oil or lard) instead of mixing the beans with the cabbage. It is light yet of full of flavors. Big hit tonight.
★★★★★
Kate
Thanks for sharing!
Cydney
Funny story! I made these tacos last night (and leftovers for lunch today) and they were amazing! So amazing that I thought I would come on here an comment, which I never do. As I was reading through the comments I noticed people were talking about butternut squash! Hmmm…I don’t know where my head was last night (mommy brain) but I made these with cubed sweet potatoes and they were delicious! I will have to try them with butternut squash next time! (Also, adding a little Cholula sauce makes them extra good!)
★★★★★
Kate
We all have those days! But yet, good with sweet potatoes too. Thanks for sharing and for your review, Cydney.
Kate
This will be a repeat recipe. The hint sweetness of the squash, with the vibrant flavors of the slaw and avocado came together wonderfully. We topped with more green onion, tiny bit of cheddar and some siracha. Delicious!
★★★★★
Kate
Love your toppings! Thank you, Kate for sharing.
Lorrie Crawford
Love these tacos. Delicious!!
★★★★★
Kate
I’m glad you like them, Lorrie!
Colleen
Absolutely delish! So easy to prepare and my family can’t wait to have it again. Thanks.
★★★★★
Kate
I’m so happy to hear that!
Hayley
I made this tonight and my husband and I loved it! Thank you. This is actually the 3rd recipe of yours I have tried in the last two weeks since finding your site; I started with your banana bread and then also made your baked spinach and artichoke dip. Thanks for all the great recipes! I am looking forward to trying many more!
★★★★★
Kate
You’re welcome! I’m excited you are making your way through the blog.
Hayley
I made this tonight and my husband and I loved it. This is the third recipe I have tried over the last week since finding your site, I made your banana bread and then tried your baked spinach and artichoke dip – we loved them all. Thank you for all the inspiration!
★★★★★
Kate
I love that! Thanks for letting me know what you thought, Hayley. I appreciate you taking the time to review!
Connie Hubbs
I had a lot of green cabbage to use up and have to say that it was very pretty with the different shades of green and the contrasting black beans. I used lots of fresh lime juice.
Kate
Thanks for sharing, Connie!
Jacquelyn
Fantastic combination of flavors and beautiful presentation. I liked the idea of the roasted pepitas on top too and added them to mine! Thank you for sharing this wonderful recipe!
★★★★★
Kate
You’re welcome, Jacquelyn!
Allison D.
This was a hit! I didn’t have cabbage on hand, so used a few things sliced radishes for a similar crunchy texture on the slaw. Thanks for another great veggie dish!
★★★★★
Kate
Sounds like a great change! I appreciate the review, Allison.
Katie
These were epic. I used frozen squash and sauteed it with red onion and chili powder and then used refried black beans as the base. The cabbage slaw is amazing and I added some red wine vinegar to break it down a bit. The grill pan for the tortillas is key
Kate
Epic, I love it! thanks for sharing, Katie.
Annika
Delicious and very easy to make. I had some cut up butternut squash I needed to use up and came across this recipe. I’m so glad I did! I ended up making a bowl instead of tacos and it was so good. I didn’t have any red cabbage at home so I added some radishes and bell pepper to the black beans instead. So yummy! The best part is that I have leftovers for tomorrow’s lunch. Can’t wait! It’s amazing how something this easy using pretty basic ingredients turns out so good. Another winner that I will definitely make soon again.
★★★★★
Kate
I’m glad you did too, Annika! I appreciate the review.
Mireille
I made 2 and a half of this for 10 people.
We found the cabbage preparation quite bland, we added lemon juice and cumin and garlic and corn, but still half of it remained at the end of the meal.
Any tips on making this cabbage even more flavorful?
Everything else got a great success.
★★★★
Kate
I’m sorry you didn’t love the cabbage! You could add additional spice, if you like. Or increase the amount of lemon juice. It is nice if you let it marinate some before serving. Thanks for your feedback!
Justine
I don’t think I’ve made a single one of your recipes that didn’t blow me away. This was certainly not the exception. Thanks, Kate!
★★★★★
Kate
Wonderful, Justine! Thanks for sharing.
Ellen Blinderman
I followed the recipe exactly and it was a big hit. My husband said the flavors really “popped,” and my daughter who generally doesn’t eat big meals, ate 3 tacos! I served them with Mexican rice as a side dish. Great recipe!
★★★★★
Kate
That’s great, Ellen! I’m happy it was such a hit.
Val
Would frozen and defrosted squash work?
Kate
That could work! You will still want to roast it. Watch how much time it takes. If it is already uncooked, should be similar timing. The texture might be slightly different since it’s been frozen, but likely still delicious!
Jane
Great recipe! I made these for dinner tonight using pre-cut butternut squash. I had Mission low carb tortillas on hand .. they worked out nicely.
All the flavors blended together wonderfully. We all had seconds and will enjoy the leftovers for lunch.
★★★★★
Kate
I love having these for leftovers! Thanks for sharing, Jane.
Mary Jo
I did not have red cabbage so used Nappa that I had. Delicious combination of flavors. A hit for our Monday Taco night. Will add this to the rotation with the cauliflower tacos that we love so much. Thank you.
★★★★★
Maria
This was a thrill to eat. We actually filled Venezualan homemade arepas instead of tortillas and it was a gastronomic success!
★★★★★
Samantha Tobey
I used residual oil from roasting butternut squash to pan fry tortillas and wow! I can always depend on your recipes for tastiness. This is delicious. Love the coriander in the guacamole
★★★★★
Kate
Thank for sharing, Samantha!
Dominique
These tacos are spectacular! I recently started moving towards a predominately plant based diet. I was really craving tacos today, but I was skeptical any plant based tacos could live up to carnitas or barbacoa, and I was blown away by the incredible flavors in this recipe. These tacos are going to become a new go-to favorite! Thanks for the awesome recipe!
★★★★★