Average: 4.5 (2 votes)
Active time
10 minutes
Total time
35 minutes
8 tacos
Serving Size
2 tacos

12 ounces butternut squash, chopped (fresh or frozen and thawed

2 teaspoons olive oil

¾ teaspoon chili powder

½ teaspoon cumin

1 (15-ounce) can corn, no-salt-added, drained and rinsed

1 (15-ounce) can black beans, no-salt-added, drained and rinsed

¼ teaspoon paprika

3 tablespoons crumbled feta

¼ cup plain Greek yogurt

1 avocado, sliced

8 whole grain corn tortillas, warmed

Hot sauce, to taste



  1. Preheat oven to 400°F. Toss the butternut squash with the olive oil, the cumin, and ¼ teaspoon of the chili powder. On a greased baking sheet, spread the squash into a single layer and bake for 30 minutes, flipping halfway. Scoop into a serving bowl once cooked.
  2. While the squash is roasting, combine the black beans, corn, feta, Greek yogurt, paprika, and remaining chili powder in a large bowl, and stir until well combined.
  3. Evenly divide the cooked squash and the corn-black bean mixture among the 8 warmed tortillas, then top each taco with ⅛ avocado and hot sauce, to taste.  

An Oldways recipe, courtesy of Kelly Toups


Calories: 440
Total Fat: 14g
Saturated Fat: 2.5g
Sodium: 120mg
Carbohydrate: 71g
Fiber: 13g
Total Sugar: 9g (Added Sugar: 0g)
Protein: 16g

Yield: 8 tacos

Serving Size: 2 tacos

How'd it Taste?

Made with zucchini fresh corn and canned pinto beans. A touch of chili powder instead of paprika. Was so good it did nit need any toppings. Of course did not hurt that all the ingredients save the beans were fresh from the farmers market.
Angela O’Neill
Amazing!! Tastes so good, going to make a lot more.

Review this Recipe