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  • Level: Easy
  • Total: 1 hr
  • Active: 5 min
  • Yield: 6 servings
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Butternut squash and black bean filling:

1 large butternut squash, peeled, halved, seeded and cut into 2-inch-by-1-inch pieces

2 tablespoons olive oil 

2 tablespoons lightly-packed light brown sugar 

3/4 teaspoon ground cinnamon 

3/4 teaspoon kosher salt 

1 cup cooked black beans (drain and rinsed if canned)

1/2 cups chopped fresh cilantro leaves

Beef-mushroom filling:

2 tablespoons olive oil

1 medium yellow onion, diced into 1/8-pieces

1 clove garlic, finely chopped 

6 cremini mushrooms, stemmed and finely chopped

1 1/2 teaspoons chili powder 

1 1/2 teaspoons ground cumin 

1 teaspoon ground coriander 

1/4 teaspoon cayenne pepper 

1 tablespoon cornstarch 

1 1/2 pounds ground sirloin 

2 tablespoons tomato paste 

1 cup beef broth 

Kosher salt

Freshly ground black pepper


Crunchy corn taco shells, for serving

2 cups shredded iceberg lettuce

8 ounces shredded Cheddar cheese 

4 plum tomatoes, cored and finely diced 

1 cup sour cream 


  1. Make the butternut squash tacos: Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil, brown sugar, cinnamon and salt. Transfer the squash to a rimmed baking sheet and roast until a little golden and cooked through, 20 to 30 minutes. Remove the squash from the oven and cool to room temperature. Transfer it to a medium bowl and combine with the beans and cilantro.
  2. While the squash roasts, make the beef tacos: To a large skillet, add the oil and heat over medium heat. Add the onions and garlic and cook until soft, about 8 minutes. Add the mushrooms, and cook, stirring occasionally, until the liquid is cooked out, about 10 minutes. Stir in the chili powder, cumin, coriander, cayenne and cornstarch and cook, stirring often, until the mixture is creamy looking, 3 to 4 minutes. Crumble in the beef and cook, stirring occasionally, until browned, 12 to 14 minutes.
  3. Stir in the tomato paste, and cook until the paste turns dark and dries in the pan, about 5 minutes. Add the broth and cook until the mixture is thick and creamy, 3 to 4 minutes, then season with salt and pepper.
  4. Serve the ground beef or squash fillings in taco shells topped with tomatoes, Cheddar cheese and sour cream.
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