Squash and Black Bean Soft Shell Tacos


Main Dish
Squash and Black Bean Soft Shell Tacos

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For a change of pace, try whole black beans rather than traditional refried beans in your taco. Flavorful whole beans have more taste presence and they're a healthier choice.

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Servings and Ingredients

Serves 6
2 tbsp.Hy-Vee Select olive oil
1 tbsp.Hy-Vee sriracha sauce
1 tbsp.lime juice
3 c.butternut squash, cut into 1/2-inch cubes
1large red bell pepper, seeded and cut into strips
12(6-inch) Hy-Vee flour tortillas
2(15-oz. each) cans Hy-Vee black beans, rinsed and drained
c.Hy-Vee salsa
3 tbsp.hot pepper peach spread, optional
¾ c.queso fresco cheese, crumbled
Fresh cilantro, chopped, optional

Things To Grab

  • 9-by-13-inch baking dish
  • Medium skillet
  • Medium microwave-safe bowl
  • Small microwave-safe bowl


  1. Preheat oven to 375 degrees.
  2. In a 9-by-13-inch baking dish, combine olive oil, sriracha and lime juice. Add squash cubes and pepper strips; toss to coat. Roast 30 to 35 minutes or until tender and lightly browned, stirring after 15 minutes.
  3. In a medium skillet over medium heat, toast tortillas for 30 to 60 seconds per side or just until light brown spots appear. Fold in half and cool on platter.
  4. In a medium microwave-safe bowl, heat beans and salsa, covered, in the microwave on HIGH for 2 minutes. Heat hot pepper peach spread, if desired, in a small microwave-proof bowl on HIGH for about 15 seconds or until melted.
  5. To assemble, spoon 1/4 cup black bean mixture, 1/4 cup squash mixture and 1 tablespoon cheese into each tortilla. Drizzle with melted peach spread, if desired. Garnish with cilantro, if desired.

Nutrition facts


390 Calories per serving
2 tacos

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 10mg
  • Sodium: 1280mg
  • Total Carbohydrates: 59g
  • Protein: 13g

Daily Values

Vitamin A 170%
Vitamin C 70%
Iron 20%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Fall 2013.