This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Squash & Chickpea Taco Recipe
Fall flavors aren’t only found in baked goods. I know, I know; we all love those delicious, cozy fall flavors wrapped up in desserts that make us want to stack pumpkins, jump in a pile of leaves and pick some apples. But fall is also great for cooking too! Winter squash is one of my favorite produce items to use because it’s extremely versatile. And that versatility translates to tacos as well! While these tacos would work quite for Cinco de Mayo, they’re perfect for fall.
As you may notice, many of my recipes are meatless. No, I’m not vegetarian but I don’t eat a lot of meat. These are substantial without meat, but chicken would be a great addition. Either way you eat them, they’re a unique and delicious way to enjoy fall!
Follow These Tips
Serving & Storage
To serve – Serve warm squash and chickpeas in toasted tortillas, then pile on the chipotle cabbage slaw. Finish with lime wedges, cilantro, avocado, or crumbled cheese if you like. These are perfect for an easy weeknight taco night.
To store – Store taco filling and slaw separately in airtight containers for up to 5 days. Keep tortillas at room temperature. Freeze the squash and chickpea filling for up to 2 months. Do not freeze the slaw.
More Tex-Mex Recipes to Try
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Squash & Chickpea Tacos with Chipotle Slaw
Ingredients
For the squash & chickpea mixture
- 1 15-ounce can chickpeas
- 1 pound butternut squash (about 2 cups cubed)
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- 8-10 corn tortillas
For the slaw
- 4 cups shredded cabbage
- 1 cup diced bell pepper
- ½ cup diced onion
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon chipotle pepper puree
- ½ teaspoon kosher salt
- 1-2 tablespoons honey
Instructions
- Preheat oven to 425°F. Rinse and drain the chickpeas, then set aside.1 15-ounce can chickpeas
- Roast the squash: Peel the squash, remove the seeds with a spoon, and cut into ½-inch cubes. Place the prepared squash and chickpeas on a large sheet pan. Drizzle with oil and top with salt, cumin, paprika, chili powder, and onion powder. Mix together and spread to an even layer. Bake in the preheated 425°F oven until the squash is tender (not mushy) and the chickpeas are crispy, 15-20 minutes. Remove from the oven and let cool slightly. While cooling, make the slaw.1 pound butternut squash (about 2 cups cubed), 2 tablespoons vegetable oil, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon onion powder
- Make the slaw: Shred or thinly slice the cabbage into a large bowl. Add the bell pepper and onion. Top with yogurt, lime juice, chipotle, salt, and honey. Stir together and taste. Adjust for sweetness or spice.4 cups shredded cabbage, 1 cup diced bell pepper, ½ cup diced onion, ½ cup plain Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon chipotle pepper puree, ½ teaspoon kosher salt, 1-2 tablespoons honey
- Assemble the tacos using corn tortillas, squash and chickpea mixture, prepared cabbage, sour cream, queso fresco (or feta cheese), and fresh limes.8-10 corn tortillas
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Haven’t made it yet, but giving to my Daughter to make for us…
She will love it & also sharing with a friend who eats no meat…..they will love it too…..
Good job Wyse Guy….Loving your recipes…..
Is the chipotle pepper purée something you buy? Just found your site! Made the pumpkin brownies for company today, can’t wait to try them!
Can’t wait to try these! As a vegan family, we’ll leave off the cheese, but I love all the spices and flavors.