Squash & Black Bean Taco

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 6 minutes
  • Cooking time 19 minutes
  • Total time 25 minutes



Preheat oven to 425°F. Remove seeds from squash; slice crosswise into 1/4-inch thick pieces.

Place squash and onion on parchment paper-lined baking sheet; drizzle with 3 tsp of the oil. Sprinkle with maple sugar and 2 tsp chili powder. Season with salt; mix together. Arrange on prepared pan; bake, stirring once, until vegetables are tender and slightly caramelized, about 15 minutes.

Heat remaining oil in skillet set over medium heat; cook garlic and jalapeño, stirring, for 1 minute. Stir in beans, 3 tbsp water and remaining chili powder; cook, stirring often, for 4 minutes. Remove skillet from heat. Season mixture with salt. Using masher or back of spoon, coarsely mash beans.

Spread black bean mixture over tortillas. Top with squash, onion and avocado. Sprinkle with cilantro; drizzle with lime juice.




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Nutritional facts PER SERVING: about

  • Calories 450
  • Total fat 13 g
  • Cholesterol 0 mg
  • Sodium 300 mg
  • Total carbohydrate 69 g
  • Protein 14 g
  • Iron 4 mg
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Lunch & Dinner

Squash & Black Bean Taco