Flavorful fall-themed vegetarian tacos are filled with roasted delicata squash slices, black beans, pickled red onions, avocado, and queso fresco — a satisfying meatless alternative to traditional tacos.
Recipe Overview
Why you’ll love it: These tacos are healthy, flavorful, and a creative vegetarian option that highlights sweet, roasted squash instead of meat.
How long it takes: 45 minutes
Equipment you’ll need: rimmed baking sheet, mixing bowl, sharp knife
Servings: makes 6 tacos
We recently hosted a Harvest Party that turned into a cozy indoor gathering because of rain. With many adults and children under one roof, the day was loud and lively, and everyone had a great time. For food, I served both beef chili and a vegetarian chili so there were plenty of options. That cozy, chili-filled weekend inspired me to make tacos using delicata squash as a vegetarian filling.
I had roasted delicata squash before and loved its sweet, tender texture. It’s an excellent base for tacos: slice and season the squash, roast until caramelized, then build tacos with beans and bright toppings for balanced flavor and texture.
About these vegetarian tacos
These tacos feature roasted delicata squash seasoned with a touch of chili powder for a Southwestern flair. The slices are roasted until golden and tender, then layered into warm corn tortillas with black beans for protein and texture.
Toppings include crumbled queso fresco, tangy pickled red onions, creamy avocado slices, and a squeeze of fresh lime to brighten each bite. The result is a satisfying, well-rounded vegetarian taco that’s perfect for fall or any time you want a meatless meal.
What Is Delicata Squash?
Delicata squash is a small winter squash with thin, edible skin, which makes it quick and easy to prepare. Its sweet, orange flesh is similar to sweet potato and is sometimes called sweet potato squash. The oblong fruit typically has yellow skin with green or orange vertical stripes and measures about six to eight inches long.
Because the skin is thin, delicata should be handled with care; small nicks can cause it to spoil sooner. Store it in a cool, dry place; if kept around 55°F in a cool pantry or unheated garage, it can last for several months, though most people use it within a couple of weeks.
Health Benefits of Delicata Squash
Delicata squash is nutritious and low in calories. It contains both soluble and insoluble fiber to support digestion and is naturally fat-free and gluten-free. It’s a good source of vitamin A, vitamin C, and carotenoids, which act as antioxidants and may support heart health and overall disease prevention.
Including this squash in meals adds color, natural sweetness, and a boost of vitamins and fiber without adding many calories.
Make It Your Own
- Double the recipe. The recipe makes 6 tacos; roasting two squash will yield about 12 tacos for a crowd.
- Protein boosters: Add air-fryer tofu, sautéed shrimp, or shredded chicken for extra protein if you’re not keeping it strictly vegetarian.
- Topping ideas: Swap or add shredded lettuce, salsa, sour cream, salsa verde, shredded cheddar, or a handful of fresh cilantro.
- Tortilla options: Corn tortillas add great texture and are gluten-free, but feel free to use flour tortillas or serve the ingredients over a salad instead of a tortilla.
Make-Ahead Ideas
These tacos are best served immediately, but several components can be prepared ahead:
- Pickle the red onions a day in advance — they develop a brighter, tangier flavor when given time to marinate.
- Roast the squash ahead of time and reheat in a toaster oven or air fryer to restore crisp edges before assembling tacos.
Interested in a weekly meal plan that includes this recipe? Look for meal plans that feature balanced weekday recipes with grocery lists to simplify planning and shopping.
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Vegetarian Tacos with Delicata Squash and Black Beans
Ingredients
- 1 delicata squash
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon chili powder
- 6 corn tortillas, warmed (or flour tortillas, if you prefer)
- ½ cup black beans, warmed (from 15 oz. can, rinsed and drained)
- 6 teaspoons pickled red onions
- 6 teaspoons crumbled queso fresco
- 1 avocado, sliced
- 1 lime, cut into 6 wedges
Instructions
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Preheat oven to 425ºF. Scrub the squash and trim the ends. Slice the squash in half lengthwise, scoop out seeds and pulp, then cut into ¼-inch-thick half-moons.
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In a medium bowl, toss the squash slices with olive oil, salt, and chili powder. Spread in a single layer on a rimmed baking sheet lined with parchment if desired.
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Roast for 20 minutes, flip each slice, then roast another 15 minutes or until the squash is golden and tender.
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To assemble, place warm black beans in each tortilla, add roasted squash, pickled red onions, queso fresco, and avocado. Finish with a generous squeeze of lime and serve immediately.
Notes
- To char corn tortillas, hold them directly over a gas flame on medium-low with tongs until lightly charred on both sides (about 2 minutes on the first side and 1 minute on the second).
- Substitute a southwest spice blend for chili powder for more complex flavor; if the blend contains salt, omit the extra salt on the squash.
- Use any toppings you like — this recipe is flexible and easy to customize.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.