Spicy Chipotle Squash with Black Beans
This dish combines roasted squash with black beans in a smoky, spicy chipotle tomato sauce. It’s protein-packed, naturally vegetarian (vegan if you skip the cheese topping), and works beautifully over rice, quinoa, or tucked into tortillas.
⏱️ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
1 medium butternut squash (or acorn/kabocha), peeled and cubed (about 4 cups)
2 tbsp olive oil
1 medium red onion, diced
3 cloves garlic, minced
1 can (400g) black beans, rinsed and drained
1 can (400g) diced tomatoes (fire-roasted preferred)
2 chipotle peppers in adobo sauce, minced (adjust for spice)
1 tsp smoked paprika
1 tsp ground cumin
½ tsp oregano
Salt & black pepper, to taste
½ cup vegetable broth or water
Optional toppings: fresh cilantro, avocado slices, lime wedges, crumbled queso fresco or vegan cheese
Instructions
1. Roast the squash
Preheat oven to 200°C (400°F).
Toss squash cubes with 1 tbsp olive oil, salt, and pepper.
Roast on a baking sheet for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
2. Make the sauce
In a large skillet, heat remaining 1 tbsp olive oil over medium heat.
Add onion and cook 4–5 minutes until soft.
Stir in garlic, cumin, smoked paprika, and oregano; cook 1 minute until fragrant.
3. Add beans and chipotle
Stir in black beans, diced tomatoes, chipotle peppers, and broth.
Simmer uncovered for 10–12 minutes, letting the sauce thicken.
4. Combine
Fold in roasted squash gently. Simmer 2–3 more minutes so flavors meld.
5. Serve
Spoon into bowls over rice or quinoa, or serve with warm tortillas.
Garnish with cilantro, avocado, lime juice, and cheese if using.
Notes & Tips
Make it milder: use just ½ chipotle pepper or replace with smoked paprika.
Great as a taco or burrito filling.
Leftovers keep well 3–4 days in the fridge, flavors deepen overnight.
Nutrition information
Calories: ~280
Protein: 10g
Carbs: 47g
Fat: 7g
Fiber: 13g