Taco night just got a serious upgrade with my vegan butternut squash and black bean tacos! The simple filling is tossed in my homemade taco seasoning too. It's a healthy and colorful meal that's packed with flavor - no complicated cooking steps required!
I really, really love using sheet pan recipes for weeknights! The timing just works perfectly. I can cut veggies and measure spices earlier in the day when I have time or energy, and then once the sheet pan is in the oven I prepare everything else for a delicious meal that the whole family loves.
This is definitely on my short list of vegan dinner ideas that aren't boring. Butternut squash, mushrooms, bell pepper and black beans all get perfectly seasoned with a homemade taco seasoning, and they create the most perfect taco filling you've ever tried. It's been a most-requested favorite at our house since the first time we tried it!
Featured Reader Review
"This is such a good basic recipe that you can dress up however you like! It's great with guacamole or hummus and/or your vegan sour cream. I make a big batch of the spice mix and keep in with my spices in a glass jar so it's always ready to go! It works as a bowl over rice or quinoa or in a siete wrap! Sooo good!"
Abby
Ingredients
This recipe begins with roasting veggies on the sheet pan. This is a really great base for weeknight meals! You can prep the veggies ahead of time, and once they're in the oven you have the perfect amount of time to prepare everything else.
My Homemade Taco Seasoning
Packets of pre-made taco seasoning are a pantry staple for many people, but it's actually really easy to make your own (and tastes SO much better)! My homemade taco seasoning uses simple spices, and you can be sure there's nothing unnecessary added in.
How to Make these Sheet Pan Tacos
The process is super easy! Add the veggies to a sheet pan, toss with seasoning and pop them into the oven for 40 minutes, tossing halfway through. Then add the black beans, cook for another 5 minutes and you're ready to serve!
Most of the fun on taco night comes from customizing your plate. My kids love being in charge of their own dinner, and I think they're more likely to add nutritious or new-to-them ingredients when it's their decision.
I like to prepare toppings like my guacamole and vegan sour cream while the tacos are in the oven to keep things super efficient. See the recipe card below for everything my family loves to serve with these tacos.
I hope you love these black bean and butternut squash tacos. And if you're looking for something even more streamlined, definitely check out these crispy fried black bean tacos - they come together with fewer ingredients and are perfect for busy weeknights.
Sheet Pan Butternut Squash and Black Bean Tacos
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Description
Taco night just got a serious upgrade with my vegan butternut squash and black bean tacos! The simple filling is tossed in my homemade taco seasoning too. It's a healthy and colorful meal that's packed with flavor - no complicated cooking steps required!
Ingredients
- 2.5 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- 1 teaspoon maple sugar (or coconut sugar or any granulated sugar)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
For the Veggie Sheet Pan:
- 1 red bell pepper, stem and seeds removed, diced or thinly sliced
- 8 ounces sliced mushrooms (baby bella)
- ½ butternut squash, peeled and diced
- ½ red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 1 tablespoon maple syrup
- Taco seasoning (see above)
- 1, 15-ounce can black beans, drained, rinsed and dried
Taco Serving Suggestions:
- warmed or stovetop seared gluten-free tortillas (I love Siete almond flour tortillas)
- chopped iceberg or romaine lettuce
- guacamole or sliced avocado
- diced red onion or green onion
- pico de gallo or regular salsa
- creamy vegan black bean dip
- vegan homemade queso
- refried beans
- vegan homemade sour cream
- homemade vegan no-mayo garlic cilantro slaw
- jalapeño chimichurri sauce
- cilantro
- lime
Instructions
- Preheat oven to 425 degrees Fahrenheit. Whisk together the taco spice seasoning mixture in a small bowl.
- Add red bell pepper, mushrooms, butternut squash, red onions, olive oil, maple syrup (if using) and taco spice seasoning to a half sheet baking pan. Use two large sheet pans if needed so as not to overcrowd the pan. Use two spoons to toss the veggies well so they are evenly coated in the oil and spices. Bake on the middle rack of the preheated oven for 40 minutes tossing halfway through with tongs.
- Add rinsed, drained and dried black beans to the sheet pan with the veggies and cook another five minutes to warm the beans. The veggies should be golden brown and crispy when cooking is complete. Bake longer if needed.
- Warm your tortillas and serve with a couple spoonfuls of the roasted veggies and warmed black beans. Add any taco toppings you love to your taco. I love to add finely chopped iceberg lettuce or slaw, sliced avocado, finely diced red onion, vegan sour cream, finely chopped cilantro and a squeeze of fresh lime juice.
Equipment
Buy Now → Notes
Store leftover veggies and black beans in an airtight container in the refrigerator for up to five days. Reheat in the oven to get them warm and crispy again.
- Prep Time: 15
- Cook Time: 45
- Category: Entree
- Method: Stovetop and Oven
- Cuisine: Mexican
Abby says
This is such a good basic recipe that you can dress up however you like! It’s great with guacamole or hummus and/or your vegan sour cream. I make a big batch of the spice mix and keep in with my spices in a glass jar so it’s always ready to go! It works as a bowl over rice or quinoa or in a siete wrap! Sooo good!
Elaine Gordon says
Thank you so much, Abby! I really appreciate you taking the time to share all this feedback about this recipe. It is one of our favorites too because like you said it is so versatile! All the best, Elaine
Twinkle says
Love this recipe, nutritious and mostly hands free. Best for summer days when you want to spend time with kids and stay less in kitchen 🙂
Elaine Gordon says
Thank you so much, Twinkle! Well said! I'ms o happy to hear you enjoyed this one. I appreciate you taking the time to leave a thoughtful review. Thank you for the five stars! Best, Elaine
Ann Ostrowski says
I love this recipe! I probably make it for dinner once a week and my husband and I eat leftovers for a couple of days! It makes a huge batch. I make the crema with it as well❤️
Elaine Gordon says
Thank you so much, Ann! So happy to hear you and your husband enjoy this one so much! We make it all the time too. Thank you so much for letting me know. Best, Elaine