• Skip to main content
  • Skip to primary sidebar

The Crooked Carrot logo

  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
  • About me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Dishes

    Published: Oct 5, 2017 · Modified: Jul 21, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 750 words. · About 4 minutes to read this article.

    Chipotle Squash Tacos

    Jump to Recipe

    Chipotle Squash Tacos - Spicy, fresh, and absolutely delicious! These tacos feature chipotle peppers, pinto beans, summer squash, and our favorite sweet corn from Olathe, Colorado.

    squash tacos

    Alas, the days of summer produce are coming to an end. But I found the perfect way to savor the last of the summer squash and delicious sweet corn: Chipotle Squash Tacos! 

    These tacos are packed with plant-based proteins and colorful veggies. They are as simple as roasting seasoned squash, mashing pinto beans and assembling delicious tacos. Great for a weeknight meal or that perfect savory dish using the last of the summer produce. 

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    homemade corn tortillas

    Ready to make these spicy Chipotle Squash Tacos? Let’s do it!

    1 - Prep. Heat the oven to 350 degrees F. Cut squash, remove corn from the cob, chop adobo pepper and mince garlic. 

    2 - In a large bowl, combine squash with seasonings, olive oil, adobo pepper and sauce. Gently stir until combined. Spread squash slices on a lined baking sheet and bake for 30 minutes or until squash is tender. 

    3 - While the squash is baking, prepare the beans. In a medium bowl, combine beans, olive oil, garlic, salt and pepper. Mash beans until they are mostly mashed with some still whole. No need to have perfectly mashed beans. 

    4 - Assemble tacos. Layer the beans, then squash and toppings - corn, avocado, feta, green onions, lime juice and cilantro - all on a corn tortilla. Enjoy! 

    squash tacos on a baking sheet

    Chipotle Squash Tacos: Tips, Tricks and Tools

    Tools: You don’t need any special tools for these tacos, but it is helpful to have a baking sheet, silicone baking mat, and mixing bowls.

    Keep the heat at bay by omitting the pepper and just using the adobo sauce. 

    Skip the store-bought tortillas and use our homemade corn tortillas recipe to make your own corn tortillas - sans packaging! 

    Make it plant-based by using vegan feta or omitting the cheese.

    We hope you love these spicy Chipotle Squash Tacos!

    • A simple plant-focused, gluten-free taco recipe that’s packed with plant-based proteins and colorful veggies.
    • A great weeknight meal that comes together in less than an hour.

    Love this simple Mexican-Inspired recipe? Check out our other delicious Mexican-inspired recipes like this Roasted Cauliflower Tacos with Avocado Crema or our Mexican Corn Salad.

    Did you enjoy Chipotle Squash Tacos as much as we do?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Chipotle Squash Tacos for later by pinning it to your Mexican Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Chipotle Squash Tacos creations!

    squash tacos on a baking sheet

    Chipotle Squash Tacos

    Chipotle Squash Tacos - Spicy, fresh, and absolutely delicious! These tacos feature chipotle peppers, pinto beans, summer squash, and our favorite sweet corn from Olathe, Colorado.
    No ratings yet
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Author: The Crooked Carrot

    Ingredients

    Tacos

    • 2 summer squash (medium) thinly sliced
    • 2 tablespoon olive oil divided
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon chili powder
    • ⅛ teaspoon cayenne pepper
    • salt + pepper to taste
    • 1 chipotle pepper in adobo sauce finely chopped
    • 3 tablespoon adobo sauce
    • 1 15 oz can pinto beans
    • 1 clove garlic minced
    • 8 corn tortillas use homemade!

    Garnish

    • ½ cup corn
    • 1 lime
    • cilantro
    • green onion
    • feta cheese (optional)
    • avocado
    US Customary - Metric

    Instructions

    • Preheat oven: 350 degrees F.
    • Mix ingredients: In a large bowl, combine squash, cumin, smoked paprika, chili powder, chipotle powder, cayenne pepper, salt, pepper, chipotle pepper, adobo sauce and 1 tablespoon olive oil. Mix until squash is thoroughly coated.
    • Bake: Place squash on a lined baking sheet in a single layer and bake for 30 minutes.
    • Mash beans: In the large bowl, combine beans, 1 tablespoon olive oil, garlic, salt and pepper. Mash beans until most are mashed.
    • Assemble the tacos by layering the beans, squash. Garnish with corn, lime juice, cilantro, green onions, avocado and feta cheese Enjoy!

    Equipment

    • Baking Sheet
    • Silicone Baking Mats
    • Mixing Bowls

    Notes

    LEFTOVERS/STORAGE: Store in an airtight glass container for up to 5-7 days.
    MAKING IT VEGAN: Use vegan feta or omit cheese.
    NUTRITION NOTES: These tacos are packed with plant-based protein and fiber, not to mention they are gluten-free and are easily make vegan. 

    Nutrition

    Carbohydrates: 34.63g | Protein: 5.35g | Fat: 12g | Saturated Fat: 1.7g | Sodium: 2394.14mg | Potassium: 441.03mg | Fiber: 5.63g | Sugar: 4.11g | Vitamin A: 810.1IU | Vitamin C: 18.74mg | Calcium: 78.08mg | Iron: 2.03mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

    « Homemade Corn Tortillas
    Autumn Stuffed Acorn Squash »

    You may also like...

    two jars of pickled red onions

    Pickled Red Onions

    yellow leaf in leaf pile

    Top 10 Fall Foods and how to use them

    Strawberries

    Top Summer Foods and How to Use Them

    chocolate tahini bliss balls on plate

    Chocolate Tahini Bliss Balls

    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

    Search categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

    More about me →

    Popular Posts

    • How to Conduct a Food Waste Audit
    • 15 Best Recipes to Use Up Leftover Red Cabbage
    • Roasted Red Pepper Feta Dip
    • Eco-Friendly Holiday Gift Guide

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Start Here
    • Meet Libby

    Join the Community

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Crooked Carrot