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butternut squash tacos with cabbage slaw

Chili Honey Lime Butternut Squash Tacos

A sweet and savory vegan taco made with butternut squash, black beans and a cabbage slaw

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 414 kcal


  • 3 tablespoons vegetable oil divided
  • 1 tablespoon chili powder
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice divided
  • 1 medium butternut squash peeled and cut into cubes
  • 1 cup shredded green and purple cabbage
  • 1 15- ounce can black beans drained and rinsed
  • 8 taco shells


  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, whisk together 2 tablespoons vegetable oil, chili powder, honey, salt and 1 tablespoon of lime juice.
  3. In a large bowl, mix together the butternut squash cubes and marinade mixture. Stir until the squash is evenly coated. Lay out the squash on a baking pan and bake for 30 minutes.
  4. While the squash cooks, mix the cabbage, remaining 1 tablespoon of vegetable oil and 1 tablespoon of lime juice. Set aside.
  5. Warm the beans in the microwave for 30 seconds.
  6. (Optional): Warm the tacos shells in the oven for 5 minutes.
  7. Combine the cooked squash and black beans and put them in the taco shells. Top with the cabbage slaw.
Nutrition Facts
Chili Honey Lime Butternut Squash Tacos
Amount Per Serving (2 tacos)
Calories 414 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Sodium 828mg36%
Potassium 1134mg32%
Carbohydrates 62g21%
Fiber 14g58%
Sugar 8g9%
Protein 11g22%
Vitamin A 20541IU411%
Vitamin C 51mg62%
Calcium 167mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.