Butternut Squash and Black Bean Barbacoa Tacos
Butternut Squash and Black Bean Barbacoa Tacos
Barbacoa is traditionally known for slow-cooked meat, but these vegetarian barbacoa tacos prove that seasonal autumn vegetables can deliver that exact same rich, smoky depth.
We toss cubed squash with oil and our Barbacoa Spice Blend, roasting until golden and caramelised at the edges. Then comes the magic: simmering those caramelised squash cubes with black beans directly in our Base and Main sauces so every single bite soaks up maximum flavour.
Loaded into warm tortillas with crisp pickled red onions, cool crema, and fresh lime, these vegetarian barbacoa tacos deliver pure, unadulterated comfort food. No compromise, just massive Mexican flavour that turns simple veggie staples into the star of taco night.
For the Filling:
-
1 medium Butternut Squash (peeled and cut into 1.5cm cubes)
-
1 pouch Cantina Beans (drained)
-
1 Barbacoa Taco Recipe Kit (Spice Blend, Base & Main Sauce)
-
1 tbsp Oil
-
Pinch of salt
To Serve:
-
1 pack Soft Taco Wraps
-
Quick-pickled red onions
-
2–3 tbsp Sour cream or Mexican crema
-
Fresh coriander
-
Lime wedges
-
Roast the squash: Preheat your oven to 200°C (180°C fan). Toss the cubed butternut squash with oil and the Barbacoa Spice Blend from the kit until evenly coated. Spread onto a baking tray and roast for 20–25 minutes until tender and caramelised around the edges.
-
Simmer with sauce & beans: Heat the Base and Main sauces from the kit in a pan over medium heat. Add the roasted squash and drained Cantina Beans. Simmer gently for 5–7 minutes until thick, glossy, and fully coated in the smoky barbacoa sauce.
-
Build & enjoy: Warm your soft taco wraps in a dry skillet until soft and pliable. Spoon the warm squash and bean mixture into each tortilla, then top with bright pickled red onions, a drizzle of crema, chopped fresh coriander, and a squeeze of lime!
What you’ll need
Butternut Squash and Black Bean Barbacoa Tacos
Barbacoa is traditionally known for slow-cooked meat, but these vegetarian barbacoa tacos prove that seasonal autumn vegetables can deliver that exact same rich, smoky depth.
We toss cubed squash with oil and our Barbacoa Spice Blend, roasting until golden and caramelised at the edges. Then comes the magic: simmering those caramelised squash cubes with black beans directly in our Base and Main sauces so every single bite soaks up maximum flavour.
Loaded into warm tortillas with crisp pickled red onions, cool crema, and fresh lime, these vegetarian barbacoa tacos deliver pure, unadulterated comfort food. No compromise, just massive Mexican flavour that turns simple veggie staples into the star of taco night.
Ingredients
For the Filling:
-
1 medium Butternut Squash (peeled and cut into 1.5cm cubes)
-
1 pouch Cantina Beans (drained)
-
1 Barbacoa Taco Recipe Kit (Spice Blend, Base & Main Sauce)
-
1 tbsp Oil
-
Pinch of salt
To Serve:
-
1 pack Soft Taco Wraps
-
Quick-pickled red onions
-
2–3 tbsp Sour cream or Mexican crema
-
Fresh coriander
-
Lime wedges
How to make it
-
Roast the squash: Preheat your oven to 200°C (180°C fan). Toss the cubed butternut squash with oil and the Barbacoa Spice Blend from the kit until evenly coated. Spread onto a baking tray and roast for 20–25 minutes until tender and caramelised around the edges.
-
Simmer with sauce & beans: Heat the Base and Main sauces from the kit in a pan over medium heat. Add the roasted squash and drained Cantina Beans. Simmer gently for 5–7 minutes until thick, glossy, and fully coated in the smoky barbacoa sauce.
-
Build & enjoy: Warm your soft taco wraps in a dry skillet until soft and pliable. Spoon the warm squash and bean mixture into each tortilla, then top with bright pickled red onions, a drizzle of crema, chopped fresh coriander, and a squeeze of lime!
What you’ll need
- Barbacoa Taco Recipe Kit https://gran.luchito.com/our-products/barbacoa-taco-recipe-kit/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
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