Easy Vegan Roasted Butternut Squash and Portobello Tacos
September 19, 2018
Personally, I love many things about fall and winter. In fact, there are only a few things that I don’t like about fall and winter, one being that there are fewer fresh fruits and vegetables available and in season. This has a tendency to translate into less of one of my favorite foods: tacos.
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.
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.
Ingredients
Butternut Squash and Black Beans
- 2 cup butternut squash cubed
- 1 tbsp coconut oil melted
- 1 pinch sea salt and black pepper
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup black beans cooked
Homemade Savory Adobo Sauce
- 1 tbsp avocado or coconut oil
- 1/4 cup onion
- 4 cloves garlic (use less if you want, I just love garlic)
- 1 15-ounce can tomato sauce
- 1 whole chipotle pepper in adobo sauce (plus around 1 tsp of the sauce in the jar)
- 1/2 cup water
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 pinch sea salt
- 1-2 tbsp coconut sugar
Portobello Mushrooms
- 4-5 large portobello mushrooms stems removed, chop into 1/2 inch slices
- 1 tbsp avocado or melted coconut oil
Making the taco happen and topping ideas
- 8 small flour or corn tortillas warm them in a cast iron pan for the best tasting tortilla ever
- chopped cilantro
- red onion
- avocado
- lime juice
Instructions
-
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.
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