If you don’t like delicious tacos, you’re probably on the wrong blog post, and it’s possible that we could never be friends in real life. These savory, easy vegan roasted butternut squash and portobello tacos are my answer to utilizing more wintery foods (like butternut squash) to still make a really, really good taco that’s sure to impress everyone regardless of their dietary preferences.
It may be the case that you’ve never had butternut squash, and just as possible that at some point you bought a butternut squash from the store or farmers market, only to never cut it up because you weren’t really sure how. It’s awkward to cut up, you guys.
If the latter is the case, I suggest buying it in a pre-cut way at your local grocery store first and committing to hacking a whole butternut squash apart another time. I’m not saying that this is from experience with butternut squash, but I’ve certainly bought large produce items with which I’m unfamiliar and taken forever to use them.
Okay, maybe just one butternut squash.
These Easy Vegan Roasted Butternut Squash and Portobello Tacos are a hardy and satisfying dinner when you throw in black beans, rich flavor of portobello mushrooms, and a savory homemade adobo sauce. Of course, if you aren’t about the making sauce from scratch life, you can substitute whatever other sauce you like. My personal recommendations for store-bought items would be some sort of Adobo sauce, or even the tasty enchilada sauce that Trader Joe’s carries. If you try something else that turns out great, let me know so I know!
In the meantime, here’s that Easy Vegan Roasted Butternut Squash and Portobello Tacos recipe:
Easy Vegan Roasted Butternut Squash and Portobello Tacos
Simple, Savory, and hardy tacos to get you through the fall and winter in the best way.
Butternut Squash and Black Beans
1 pinchsea salt and black pepper
1 cupblack beanscooked
Homemade Savory Adobo Sauce
1tbspavocado or coconut oil
4clovesgarlic(use less if you want, I just love garlic)
1 15-ounce cantomato sauce
1 wholechipotle pepper in adobo sauce(plus around 1 tsp of the sauce in the jar)
1/2 tspchili powder
4-5 largeportobello mushroomsstems removed, chop into 1/2 inch slices
1 tbsp avocado or melted coconut oil
Making the taco happen and topping ideas
8smallflour or corn tortillaswarm them in a cast iron pan for the best tasting tortilla ever
Preheat oven to 375 degrees F. Add your cubed butternut squash to a baking sheet and drizzle with 1 tbsp of melted coconut oil and add the spices. Toss everything around on the pan to combine, and bake the squash for 15-20 minutes. It should be tender and golden brown.
While the squash is doing its thing in the oven, prepare the homemade sauce if you’ve decided to go for it. Heat a large skillet over medium heat, add the oil, onion, and garlic. Cook and stir for a few minutes. Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, sea salt, chili powder, and coconut sugar. Stir it all up and simmer for 5 minutes.
Once the sauce is done simmering, transfer it to a blender or food processor and blend until it’s nice and smooth. Feel free to taste it at this point and add other ingredients that you feel are necessary.
When the squash is about to finish up in the oven, heat a large skillet (I love using cast iron here)over medium-high heat. Once it’s ready, add your oil and mushrooms. Saute for several minutes, or until soft and brown. Then add 1/4 cup of the homemade adobo sauce (or store bought sauce if that’s what you went with). Stir to combine everything and cook for a few minutes before setting it aside off of the heat.
Add cooked squash and black beans to the large skillet along with a little more sauce, and stir everything together gently. Warm up your tortillas, then serve up your tacos with some or all of the suggested toppings. These will keep for a few days, but they’re best fresh because of the mushrooms.