- 2
Ingredients
- For Pulled Butternut
- 1/2 butternut squash, 3 loaded cups shredded (or 2 cans jackfruit)
- 1 tsp oil
- 1/4 tsp salt
- add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
- 1/4 tsp cumin powder
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- generous dash of black pepper
- a generous dash of chipotle pepper powder
- 2 Tbsp water
- For Tacos
- Corn chia Tortillas
- Pickled Jalapenos
- Pico de gallo
- Red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
- Avocado or guacamole
- Vegan sour cream or vegan chipotle ranch
- Cilantro
- Lemon juice
Preparation
Step 1
In a large pan, add oil and heat at medium heat.
Add the squash and salt and cook for 2 minutes.
Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between.
Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.
Notes
For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot. If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.