---
title: Roasted Squash & Black Bean Tacos
servings: 4
course: main
source:
  name: Rainbow Plant Life Global Flavors Meal Plan 1
  author: Nisha Vora
prep time: 25 minutes
cook time: 5 minutes
diet: Vegan
nutrition:
  calories: 439 kcal
  fat: 14 g
  carbohydrates: 67 g
  sugar: 4 g
  protein: 15 g
  fiber: 15 g
  sodium: 509 mg
tags: [main, squash, black, bean, vegan, meal-prep]
---

For the roasted acorn squash: @medium to large acorn squash{1.5-2%lb}(sliced), @extra virgin olive oil{1%tbsp}(more as needed), @pure maple syrup{2%tsp}, @ground cumin{1%tsp}, @ground coriander{0.5%tsp}, @chipotle chili flakes for spicy{0.5%tsp}(see Note), @Kosher salt and freshly cracked black pepper, @taco-sized corn or flour tortillas{12-15}. For the refried black beans: @bay leaf{1}, @medium limes{0.5}(juiced), @./components/Cilantro Crema{8%tbsp}(from meal prep), @./components/Quick Pickled Shallots{4%forkful}(from meal prep).

Arrange a rack in the middle of the oven. Preheat the oven to 450ºF / 230ºC. After about five minutes of preheating, add a rimmed sheet pan to the middle rack and heat for ~{10%minutes}.

In a bowl, drizzle the sliced squash with the olive oil and maple syrup. Sprinkle with the cumin, coriander, and chipotle flakes. Season with kosher salt (about 1 tsp) and pepper to taste. Rub everything together with your hands to ensure the squash is well coated.

Using oven mitts, remove the hot pan from the oven. Carefully spread the squash out on the pan in a single layer. If you have a lot of overlap, grab a second pan. (It's okay if the second pan is not preheated, life goes on.)

Roast the squash in the oven for ~{22-25%minutes}, or until tender and nicely brown (no need to flip). If desired, peel off the skin with your hands.

While the squash roasts, prepare your side salad (if you’re making one), heat the tortillas, and refry the Mexican Black Beans. To heat tortillas: Heat a cast iron skillet over medium-high heat. Once hot, add each tortilla for ~{20-40%seconds} per side. Stack and wrap tortillas in a dish towel to keep warm. Or to char the tortillas, place the tortilla directly over a medium-low flame on a gas stove; cook for 15 to 30 seconds, then use tongs to flip and repeat, or until charred in spots. To refry the black beans: Heat a drizzle of olive oil in a frying pan over medium heat. Once hot, add the Mexican Black Beans and bay leaf. Simmer for 5 minutes, or until beans are saucy and hot, stirring occasionally. Add a splash of water as needed. Take off the heat. Remove the bay leaf and discard. Using a potato masher or immersion blender (or fork), mash most of the beans, but leave some whole for texture. Add 1 tsp lime juice and season with salt or pepper as desired.

Assemble: Spread some Refried Black Beans onto each tortilla (about 2 tablespoons per tortilla if using 12 tortillas). Top with 1 or 2 slices of Roasted Acorn Squash. Drizzle each taco with Cilantro Crema and a bit of the Quick Pickled Shallots. Serve with your side salad, if you made one.

> If not using chipotle chili flakes, use 1/4 tsp red pepper flakes and 1/4 tsp smoked paprika.
> Storage: Store all components separately in the fridge. The roasted squash and beans will stay good for about 3 days. Reheat the squash on a sheet pan in a 350ºF / 175ºC oven for about 10 minutes; or, add the squash to a frying pan with a touch of oil and heat until warmed through. Reheat the beans and char the tortillas as listed in step 5(b) and 5(a). Assemble as listed in the last step.
> Storage: Got more leftovers? The Mexican Black Beans are freezer-friendly (you can even make a double batch of the Sofrito and freeze for another day). Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. The Cilantro Crema can also be frozen. Defrost in the fridge. For better texture, re-blend it after thawing.
> Nutrition boost: Shred or grate some cabbage. Add to a bowl, squeeze on some lime juice and salt, and massage with your hands until it has softened a bit. If needed, add a drizzle of agave nectar or maple syrup to sweeten. Add on top of the tacos for extra veggies and crunch.