Let’s call these fall tacos – seasonal butternut squash, freshly picked apples and a little spicy chipotle-lime dressing to kick it up a notch. I dare you not to be blissfully content after eating these. So satisfying and simple to whip up on a weeknight.

Roasted Butternut Squash Tacos With Crisp Apple and Chipotle-Lime Drizzle [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

614

Serves

4

Ingredients

Chipotle-Lime Drizzle:

  • 1/2 cup vegan mayonnaise
  • 3 tablespoons adobo sauce (from a can of chipotle peppers)
  • 1-2 tablespoons fresh lime juice (add 1 tablespoon, then slowly add more to desired taste and consistency)
  • Sea salt and freshly ground black pepper, to taste

Roasted Veggies:

  • 1 large butternut squash or 2 small/medium
  • 2 red peppers

All the Rest:

  • 1 can, black beans, drained and mashed (or refried beans), optional
  • 2 crisp seasonal apples, diced
  • Cilantro, to top
  • 12 soft white corn tortillas, charred
  • Olive oil

Preparation

  1. Heat oven to 425°F.
  2. Peel the butternut squash and chop into cubes.
  3. Chop the red pepper into wedges suitable for a taco.
  4. Combine red pepper and butternut squash in a bowl.
  5. Toss with a tablespoon or two of olive oil to coat. Season liberally with salt and pepper.
  6. Spread evenly on a rimmed baking sheet.
  7. Roast for about 20 minutes until tender and starting to brown, giving them a toss about halfway through the cooking time.
  8. While the veggies are roasting, whip up the chipotle-lime dressing. Combine all dressing ingredients into a small bowl and whisk together until smooth. You can add salt to taste and more chipotle sauce to taste. Set aside.
  9. Warm the black beans or refried beans in a small pot on low on the stovetop. Smashing the black beans a bit and add a little lime juice and olive oil to loosen them.
  10. Dice the apples. Set aside.
  11. Char each side of the tortillas on the open flame of your gas stovetop, if possible. Each side takes about 45 seconds – get a nice char on each side. Wrap them in foil or a tea towel to keep warm as you go. The other option is to pan fry them on the stovetop. Tortillas always need to be served warm!
  12. When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle and cilantro.
  13. Smile.

Nutritional Information

Per 3 taco serving: Calories: 614 | Carbs: 99 g | Fat: 21 g | Protein:14 g | Sodium: 2,972 mg | Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Emily Brees

See My Recipes

Behind the scenes, at Oat & Sesame, you can find me, Emily, a burgeoning gardener, a healthy eater who loves to create, and an exercise enthusiast. My blog Oat & Sesame was developed as a way to share my recipe trials beyond the walls of my own home and inspire you to be healthy and creative. It would be remiss not to mention my two important furry sous chefs Rooty and Della.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...