fall inspired tacos

by jessica on October 19, 2014

Fall will always be my favorite season. I love getting bundled up in sweaters, drinking Oktoberfest beers, and taking in all the beautiful colors.


This morning I went to Big Hill Park to run a little, walk a little, yoga a little, and soak up nature a lot! The park was filled with people. Usually, Abby and I can get a little creeped out by how few people are there on Sunday mornings. Today it was packed – cars everywhere, people with dogs, kids playing on the playground, and lots of photo sessions. It was nice to see so many people out enjoying the beautiful fall day!


Isn’t it beautiful? I just can’t get enough of the beauty this season. My drive to and from work is stunning, and the scenes at Big Hills were breathtaking. All of the colors had me inspired – golden yellow, burnt orange, dark green, deep red.

Obviously I decided I needed to make tacos that matched the fall colors!


Roasted Vegetable Tacos:

  • 1 yellow squash, chopped
  • 2 medium sweet potatoes, chopped
  • 1 bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 1 1/2 cup chopped butternut squash
  • 2 tomatoes, chopped
  • 1 150z. can black beans, drained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Corn tortillas

Preheat your oven to 400 degrees. Chop all of the veggies. I like to chop the harder veggies smaller and the softer veggies bigger. This way they cook in the same amount of time. I also always buy butternut squash pre-chopped (hence the cup measure). Have you ever tried to cut a butternut squash? It’s terrifying and I’m convinced I’ll lose no less than my hand.

In a 9×13 baking dish toss the yellow squash, sweet potatoes, butternut squash, bell pepper, and onions in a heavy drizzle of olive oil. Don’t add the tomatoes. They cook too quickly so if you add them now, you’ll have mush at the end.

In a separate bowl mix together the beans, cumin, and chili powder.


Put the veggies in the oven and cook in 15 minute intervals. When the veggies are almost done, add the tomatoes and black beans. Cook for 10-15 minutes more until the tomatoes are cooked and beans heated through. It’s really a personal preference on how done you want your veggies. I did 30 minutes, then added tomatoes and beans, and then cooked for ten more. I thought they were firm enough for tacos, not hard, and not mushy.



Allow the vegetables to cool for 10 minutes before assembling the tacos. Top with the avocado cream (recipe below).

Avocado Cream:

  • 1/4 cup mayo
  • 1/2 lemon, juiced
  • 1 avocado
  • Salt & Pepper to taste

If you’d like to may your own mayo, I have a recipe here. This is the same mayo I used for the ranch (so leave out the chives and parsley). To make the avocado cream, add all of the above ingredients into a blender or food processor. Blend until creamy and green.


This takes the tacos from good to amazing. I can’t even call this a condiment because that implies it’s not the star of the dish. Trust me, it is.


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