Saucy Portobello and Butternut Squash Tacos

By GuidingVegan

Ingredients

• Squash + Beans
• 2 cups cubed butternut squash
• 1 Tbsp grape seed or melted coconut oil
• Pinch each sea salt, ground cinnamon, chili powder, and cumin
• optional: 1 cup cooked black beans (warmed on the stovetop)
• Adobo Sauce
• 1 Tbsp grape seed oil, avocado oil, or coconut oil
• 1/4 cup diced white onion
• 3 cloves garlic, minced
• 1 15-ounce can tomato sauce*
• 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce (more or less to taste)
• 1/2 cup water
• 1/4 tsp each cumin + chili powder
• 1-2 Tbsp coconut sugar (or sub maple syrup)
• Mushrooms
• 4-5 large portobello mushrooms, stems removed and cut into 1/2-inch slices
• 1 Tbsp grape seed or melted coconut oil
• For Serving
• 1 bunch dino kale
• 6-8 white or yellow corn tacos, warmed in the oven (or microwave wrapped in a damp towel)
• optional: fresh chopped cilantro
• optional: fresh chopped red onion
• Sprinkle with red cabbage

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from minimalistbaker.com

Preparation

Step 1

Preheat oven to 375 degrees F. Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.

In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.

Turn heat to low and add tomato sauce, diced chipotle pepper, 1 tsp adobo sauce (plus more to taste), water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.

Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, water to thin, or coconut sugar for sweetness. Set aside.

Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup of the Adobo Sauce. Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.

If adding beans: Add cooked butternut squash to a mixing bowl along with black beans (that have been warmed on the stovetop or microwave) and 1/4 cup of the Adobo Sauce. Add kale, stir to combine and set aside.

Warm tortillas in the still-warm oven to 2-3 minutes, or wrap in a damp towel and microwave for 45 seconds to soften.

Divide toppings between warmed tortillas and garnish with additional sauce (you’ll have leftovers*), diced red onion, and fresh cilantro (optional). Tacos are best when fresh - especially mushrooms. Fillings will keep in the refrigerator for 2-3 days, and sauce will keep in the refrigerator up to 1 week, or in the freezer for 1 month (see notes for other uses).