Butternut Squash Portobello Tacos
Ingredients
Squash and Beans
-
3
cups
cubed butternut squash
-
1
Tbsp
grape seed or melted coconut oil
-
1
pinch
sea salt
-
1
pinch
ground cinnamon
-
1
pinch
chili powder
-
1
pinch
cumin
-
1
15-oz can
black beans (drained, warmed)
Adobo Sauce
-
1
Tbsp
grape seed oil, avocado oil, or coconut oil
-
¼
cup
diced white onion
-
3
cloves
garlic, minced
-
1
15-ounce can
tomato sauce
-
1
whole
chipotle pepper in adobo sauce
-
½
cup
water
-
¼
tsp
cumin
-
¼
tsp
chili powder
-
1-2
Tbsp
coconut sugar or maple syrup
Mushrooms
-
5
large
portobello mushrooms (stems removed and cut into ½-inch slices)
-
1
Tbsp
grape seed or melted coconut oil
For Serving
-
12
small
corn tacos (warmed)
-
to taste
fresh chopped cilantro (optional)
-
to taste
fresh chopped red onion (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with cubed butternut squash, oil, and spices; toss and bake for 15-20 minutes until tender.
- Warm black beans in a small saucepan over medium-low heat until bubbly, then cover to keep warm.
- In a skillet, heat oil, onion, and garlic; cook until soft and translucent.
- Add tomato sauce, chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar to the skillet; stir and simmer for 5 minutes.
- Blend the sauce until smooth and adjust seasonings to taste.
- Sauté portobello mushrooms in oil until softened, then add a portion of the adobo sauce and cook for a few more minutes.
- Combine roasted butternut squash with black beans and some adobo sauce in a bowl.
- Warm tortillas in the oven or microwave, then fill with the squash-bean mixture and portobello mushrooms.
- Top with additional sauce, red onion, and cilantro as desired.
Nutrition Facts (estimated)
Servings
4
Calories
454
Total fat
13.5g
Total carbohydrates
77.1g
Total protein
4.7g
Sodium
777mg
Cholesterol
0mg
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