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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

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