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  • Prep-time: / Ready In:
  • Makes 12 tacos

Squash makes for a succulent taco filling, and delicata squash has such thin skin that you don’t even need to peel it before using. Avocado helps hold these veggie tacos together. If you don’t have a perfectly ripe one, use a smear of guacamole in its place.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 


  • 1 lb. delicata squash, halved and seeded
  • 1 medium onion, cut into thin wedges
  • 3 tablespoons lime juice
  • ½ teaspoon chili powder
  • Sea salt and freshly ground black pepper, to taste
  • 1 15-oz. can no-salt-added black beans, rinsed and drained
  • 1 cup frozen roasted corn, thawed
  • 1 roma tomato, seeded and chopped
  • ¼ cup thinly sliced scallions (green onions)
  • 1 fresh jalapeño chile, seeded and finely chopped (see note in intro)
  • 12 6-inch corn tortillas, warmed
  • 1 medium avocado, halved, seeded, peeled, and sliced
  • Fresh cilantro leaves
  • Lime wedges


  1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Cut squash into ½-inch-thick slices, then cut slices into thirds. Place squash and onion in a bowl. Add 2 Tbsp. of the lime juice, the chili powder, and salt and black pepper; toss to coat. Spread in prepared pan. Roast about 25 minutes or until squash is tender and golden, stirring once.
  2. Meanwhile, for salsa, in a bowl combine beans, corn, tomato, scallions, jalapeño, and the remaining 1 Tbsp. lime juice.
  3. Fill tortillas with roasted squash mixture, salsa, sliced avocado, and fresh cilantro. Serve with lime wedges.

Comments (2)

(4.67 from 3 votes)
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kate2 years ago
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This was delicious! Even my most picky child loved the roasted Delicata squash (we did half without the seasoning, just salt). We also used fresh corn and it was fantastic!

Jeannie wixon2 years ago
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Works for my vegan granddaughter

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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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