Chipotle Pinto Bean & Roasted Squash Tacos with Avocado-Lime Crema
These vibrant tacos feature smoky chipotle pinto beans and quick-roasted squash, all made in one pot for easy cleanup. Topped with a creamy avocado-lime crema, they deliver a satisfying, flavor-packed meal in under 20 minutes.
- 2 tbsp olive oil
- 2 cups butternut squash, peeled and diced small
- 0.5 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp chipotle pepper in adobo, minced
- 1 tsp ground cumin
- 2 cups canned pinto beans, drained and rinsed
- 0.5 tsp salt
- 8 pieces corn tortillas
- 1 large ripe avocado
- 1 whole lime, juiced
- 0.25 cup plain Greek yogurt or sour cream
- 0.25 cup fresh cilantro, chopped
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Instructions
Heat olive oil in a large nonstick skillet or pot over medium-high. Add diced squash and cook, stirring occasionally, until lightly browned and nearly tender, about 5 minutes.
⏱️ 5 minutesAdd red onion, garlic, chipotle pepper, and cumin. Cook until onion softens and mixture is aromatic, about 2 minutes.
⏱️ 2 minutesStir in pinto beans and salt. Cook, mashing some beans with a spoon, until heated through and squash is tender, about 3 minutes.
⏱️ 3 minutesWhile beans cook, mash avocado in a bowl with lime juice and Greek yogurt or sour cream until smooth. Season with salt to taste.
⏱️ 2 minutesWarm corn tortillas directly over a burner or in a dry skillet until pliable, about 30 seconds per side.
⏱️ 2 minutesAssemble tacos: fill tortillas with bean-squash mixture, top with avocado-lime crema, and sprinkle with cilantro. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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