Butternut Squash Tacos with Refried Adzuki Beans

Serves 4

I love roasted butternut squash in a taco, and this is my fave bean & squash duo: adzuki and butternut. And so it follows that I’d bring that combo to Taco Tuesday. These vegan butternut squash tacos are a really fun combo that I think you’re going to love, too.

If you haven’t cooked with adzuki beans before, think of them as a nuttier, slightly sweeter cousin to pinto beans. They’re common in Japanese cooking but they work beautifully in Mexican-inspired food, too. 

Here, the adzuki are mashed with the usual suspects…cumin, cilantro, a hit of hot sauce. So don’t be basic, give this spin on refried beans a go!

Meanwhile, the butternut roasts away in the oven with just a touch of maple and Aleppo pepper. Everything comes together in a corn tortilla, simply topped with red cabbage because it’s gorgeous and crunchy and we don’t need anything else.

While the butternut roasts, you’ve got plenty of time to mash up the beans and warm the tortillas then everything converges at the same time. Grab the pre-cut butternut at the store (no shame) and you’re solidly under 30 minutes. You can also use preshredded cabbage, although it doesn’t take long to slice up a little chunk of cabbage for this.

This recipe is from The 29-Minute Vegan, which has an entire taco (and friends) section!

Butternut Squash Taco FAQ

What are adzuki beans? Adzuki (sometimes spelled “azuki”) are small reddish-brown beans popular in East Asian cooking. They have a slightly sweet, nutty flavor that’s less earthy than black beans and less starchy than pinto. You’ll find them canned near the other beans at most grocery stores, or at any Asian market.

Can I use a different bean? No prob. Pinto beans are the closest swap if you want to be basic. Black beans and lentils work too. Really, any bean that mashes is fair game.

What is Aleppo pepper? Aleppo pepper is a mildly spicy, slightly fruity chili flake from the Middle East. It’s got a gentle warmth, not a face-melter. If you can’t find it, red pepper flakes are cool. Use about half the amount since regular red pepper flakes are hotter.

Can I use a whole butternut squash instead of pre-cut? Yes! You’ll need one large butternut, peeled, seeded, and cut into roughly 3/4-inch cubes. Just know it’ll add 10 to 15 minutes of prep time, so you’re no longer in 30-minute territory. Pre-cut squash is a completely legit shortcut here.

Can I use sweet potato instead? You can, and it’ll be delicious, but it’s a different vibe but still legit. Cube it the same size and roast the same way.

What’s the best way to warm corn tortillas? The recipe gives you two options: wrap them in foil and pop them in the oven for 5 minutes while the butternut finishes roasting, or fold them in a damp paper towel and microwave for 30 to 45 seconds. For extra credit, char them quickly over a gas flame with tongs.

Can I make any of this ahead? You can roast the butternut and make the refried beans a day or two ahead. Store them separately and reheat the beans in a small pot with a splash of water to loosen, and the butternut on a sheet pan in a hot oven for a few minutes. 

Are there other sauces I can put on these? Sour cream would be really good, I think!

Are these gluten-free? Yes, as long as you’re using gluten-free corn tortillas. The filling is naturally gluten-free. Double check your hot sauce label.

Butternut & Adzuki Autumn Tacos

Isa Chandra

Maple-roasted butternut squash meets refried adzuki beans with cumin and cilantro, all tucked into warm corn tortillas with crunchy red cabbage. A 30-minute vegan taco night.

5 from 2 votes

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Course Main Course

Cuisine Mexican

Servings 8 tacos

Ingredients

  

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For The Roasted Butternut Squash

• 12 ounces 340g peeled, diced butternut squash
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• 1 teaspoon Aleppo pepper flakes
• 1/2 teaspoon salt

For The Refried Adzuki Beans

• 1 medium yellow onion
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 tablespoon hot sauce
• 1 cup lightly packed cilantro leaves and soft stems
• 15 ounce 425g can adzuki beans, drained and rinsed
• 1/2 teaspoon salt

For the Assembly

• 8 medium corn tortillas
• Thinly sliced red cabbage
• Fresh lime
• Addition Aleppo pepper

Instructions

 

Let’s make it!

• Preheat oven to 425°F (220°C).
• On a baking sheet, toss butternut squash with olive oil, maple syrup, aleppo pepper flakes, and salt to coat. Roast for 15 to 18 minutes, tossing once, until tender.
• Now prepare the beans. Preheat a sauce pot over medium heat. Finely chop the onion. Sauté chopped onion in olive oil with a big pinch of salt to soften, about 5 minutes. Add cumin and cilantro and toss to coat. Add beans, and salt and heat though for about a minute. Mash with a potato masher or fork so that it’s a nice mixture of creamy and chunky. Add hot sauce. Continue cooking for about 3 minutes.

Time to assemble!

• Warm the corn tortillas by folding them up in tin foil and placing in oven for about 5 minutes while the butternut is cooking. You can also fold them in a paper towel and place in microwave for 30 to 45 seconds.
• Spoon about 1/4 cup of the Refried Adzuki Beans onto a warmed tortilla, followed by 1/4 cup roasted butternut squash. Squeeze lime over the butternut. Top with some sliced cabbage and extra lime juice and pepper flakes.

Keyword Butternut, Tacos, Vegan Tacos

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