Who couldn't use a little extra comfort these days? These Butternut Squash Tacos are sure to hit the spot. Pureed butternut squash practically melts in your mouth, bringing that rich and creamy "cheesy" goodness without the inflammatory side effects of dairy. Indulge in a delicious meal that will also support your health!
- 4-6 Ezekiel Corn Tortillas (or your favorite whole wheat alternative)
- 1 butternut squash, halved and seeds removed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 14oz can black beans, strained
- 1 bunch tuscan kale, thinly sliced
- 3 tbsp olive oil, divided
- 1 red bell pepper, seeded and chopped
- 2 tbsp nutritional yeast
- 1 tbsp lime juice
- 1 tbsp smoked paprika
- 2 tsp miso
- 2 tsp cumin
- 1 tsp coriander
- sea salt, as needed
- Optional – cilantro for garnish
- Preheat oven to 375 degrees.
- Toss butternut squash with 1 tbsp olive oil, smoked paprika and a pinch of salt. Roast on a parchment-lined baking sheet for 1 hour, or until very soft. Remove from heat and let cool.
- Saute onions and garlic in 1 tbsp olive oil, over medium heat, until caramelized. Add black beans, red pepper, cumin, coriander and a sprinkle of sea salt. Add lime juice and stir until evaporated. Add tuscan kale and cook until softened. Remove from heat and set aside.
- Once butternut squash is cooled, remove skin. Combine squash, nutritional yeast and miso in a food processor and blend until smooth.
- Heat small amount of oil in a saute pan. Add tortilla and briefly warm.
- Spread 1/4 cup pureed butternut squash on tortilla surface.
- Top with onion, kale, pepper, black bean and spice mixture.
- Enjoy as is, or with your favorite salsa (we recommend Green Salsa!).