Vegan Squash Tacos With Avocado Crema

Vegan Squash Tacos with Creamy Avocado Crema

Elevate taco night with this vibrant and wholesome recipe for vegan squash tacos. Featuring smoky roasted butternut squash, black beans simmered in rich adobo sauce, and a zesty avocado crema, these tacos are bursting with flavour and texture. They’re quick to make, packed with plant-based nutrients, and perfect for sharing with friends or enjoying solo.

Ingredients (Serves 4)

For the Tortillas:

• 1 pack of corn tortillas (The Chile Company recommended!)

For the Squash:

• 1 large butternut squash, peeled and cubed
• 2 tsp chilli powder
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp ground cumin
• A drizzle of maple syrup
• A drizzle of olive oil
• 1/2 tsp salt

For the Black Beans in Adobo:

• 400g black beans (1 can)
• Adobo sauce from canned chipotles in adobo
• 1–2 tsp tomato puree
• A splash of water

For the Avocado Crema:

• A handful of fresh coriander leaves and stems
• 1/2 ripe avocado (slice the other half for garnish)
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 green chilli, seeds removed

For Garnish:

• A handful of fresh coriander leaves
• 3 spring onions, finely sliced
• Sliced jalapeños
• Hot sauce like Valentina

Instructions

1. Roast the Butternut Squash:

   • Toss the cubed squash with chilli powder, cinnamon, smoked paprika, cumin, maple syrup, olive oil, and salt.
   • Air fry at 200°C for 15–20 minutes, shaking halfway through. Alternatively, roast in an oven at 200°C for 40 minutes.

2. Prepare the Avocado Crema:

   • Blend coriander, avocado, orange juice, orange zest, olive oil, lime juice, and green chilli in a blender until smooth.
   • Add water or olive oil to adjust consistency, if needed.

3. Cook the Black Beans:

   • Heat black beans in a pan with adobo sauce, tomato puree, and a splash of water. Cook for 5 minutes until heated and glossy.

4. Warm the Tortillas:

   • Heat each tortilla on a dry skillet or hob until warm and lightly charred.

5. Assemble the Tacos:

   • Fill tortillas with black beans, roasted squash, and a drizzle of avocado crema.
   • Garnish with spring onions, coriander, jalapeños, and sliced avocado. Add hot sauce to taste.

Why You’ll Love This Recipe:
These vegan tacos are a perfect mix of smoky, spicy, and zesty. The roasted squash adds sweetness, the black beans bring rich depth, and the avocado crema ties it all together with its creamy texture and citrusy tang. It’s a quick, healthy, and flavourful recipe that’s sure to impress!

Serve these tacos for a casual dinner, Meatless Monday, or as the star of your next taco night. Enjoy bold, fresh flavours in every bite!