Equipment
- Oven
- Blender
Ingredients
Tacos Ingredients
- ½ butternut squash, cubed
- ¼ cup sauce from a can of chipotle peppers in adobo sauce
- 2 tbsp nutritional yeast
- ½ tsp salt and pepper
- 1 tbsp coconut sugar, optional
- 1 red bell pepper, chopped
- 14 oz can black beans, rinsed and drained
Chipotle Chili Crema Ingredients
- ½ cup plain unsweetened vegan yogurt
- 2 chipotle peppers from can of chipotle peppers in adobo sauce
- 1 tbsp maple syrup
- 1 lime, juiced
- ½ tsp garlic powder
To serve Ingredients
- 12 almond flour tortillas, warmed
- fresh cilantro
- pumpkin seeds
Method
- Preheat oven to 425° in line a large baking sheet with parchment paper. Add the butternut squash to a medium mixing bowl and add the chipotle sauce, nutritional yeast, salt, pepper, and coconut sugar. Toss to combine and spread on the baking sheet. Transfer to the oven and set your timer for 10 minutes.
- While the squash is baking, prepare your sauce by adding all ingredients to a high speed blender. Purée until smooth and creamy and season to taste.
- Remove the squash from the oven and at the red peppers to the baking sheet. Bake for five minutes. Remove from oven and add the black beans. Bake for five more minutes.
- Meanwhile, warm the tortillas over an open flame or in a skillet for about 30 seconds per side. Fill each tortilla with the roasted veggie mixture, drizzle with sauce, and sprinkle with cilantro and pumpkin seeds. Enjoy!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Love these tacos!They are a perfect sweet and smoky balance. I cut the chipotles out and just use less adobo sauce to keep the heat kid friendly. So easy and delicious!
Hey Sussannah, Thank you so much for trying this recipe and sharing your modifications! So glad that the whole gang enjoy these tacos 🙂