Butternut Squash and Mango Tacos

I probably should have waited for Tuesday to post this one up, but every day is a good day for a taco, especially when it’s a healthy one! I love the color contrast of the purple, green, and orange of these butternut squash tacos.

Feel free to get creative with the dressings too: green goddess, lemon dill, or even a shawarma sauce would work.

Try to pick out a whole grain tortilla that you enjoy instead of those plain paper-like white ones, or if you’re feeling up to it, you can give making cauliflower tortillas a try.

Let us know what you think and what your favorite taco topper is in the comments below. 🙂


  • 1 butternut squash, seeded + cubed
  • 1/2 head of red cabbage, shredded
  • 1 red onion, diced
  • 1 can of black beans
  • 1 can of green chiles
  • 2 tbsp. of olive oil
  • 1 tsp. of cinnamon
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • S+P, to taste
  • Cilantro, for serving
  • Corn tortillas, for serving
  • one mango chopped

How to:

  • Preheat oven to 400 degrees
  • Arrange squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + cinnamon + chili powder + S+P
  • Roast for 25 minutes, tossing 1-2 times
  • Heat remaining oil in a sauce pan over medium heat
  • Add 1/2 the onion + S+P, cook 3 minutes
  • Add beans + green chiles + cumin + S+P then cover + simmer for 8-10 minutes, stirring occasionally
  • To serve, spread some beans on a tortilla + top with squash + cabbage + raw onion + cilantro + mango + any extras you like


8 thoughts on “Butternut Squash and Mango Tacos

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s