Butternut Squash Tacos are a delicious, highly requested meal that you’ll make over and over again. Quick and easy to whip up, and a great vegetarian option packed with flavor.
Prep ingredients. Slice the onion and coarsely chop the parsley. Raw red onions are strong. If you want to tone down the taste a bit, sweat them in a separate pan over medium for 3-4 minutes before adding to tacos.
Chop butternut squash into 1/2 inch pieces.
Heat oil in a large skillet over medium heat. Add in the squash, cumin, salt and pepper. Cook, stirring occasionally 11-13 minutes, or until the squash is tender. About halfway through cooking, zest in about 1/4 of the lime. Mix well.
Add in rinsed black beans and 1/4 cup water. Cook until heated through, 1-2 more minutes.
Top warmed tortillas with squash mixture, sliced onion, goat cheese, parsley, and optional lime juice. Substitute cilantro for parsley for a quick Mexican twist. Serve warm.