Refried Butternut Squash Tacos
These Refried Butternut Squash Tacos pair a lightly sweet mash of cannellini beans and roasted butternut squash with a tangy grape slaw and pumpkin seeds. They're a deliciously wholesome twist on tacos. Plus, they're vegan/plant-based friendly.
Servings: 10 tacos
Ingredients
Refried Butternut Squash
- 10 oz butternut squash, cubed (about 2 cups)
- 1 13.4 oz can cannellini beans, drained and rinsed
- 1 Tbsp extra virgin olive oil, divided
- ½ Tbsp vegan, low fat, or unsalted butter
- 2 tsp maple syrup, divided (honey or agave works too)
- 1 tsp sea salt, divided
- ½ tsp cracked black pepper, divided
- 10 flour, whole wheat, or corn tortillas
- 3 Tbsp pumpkin seeds (garnish)
- 1 lime, quartered
Tangy Maple Grape Slaw
- 2 c shredded cabbage or coleslaw mix
- 1 c red grapes, halved
- 8 oz cherry tomatoes, halved (1/2 pint)
- 3 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp pure maple syrup
- 1 lime, juiced
- salt and pepper, to taste
Instructions
- Preheat the oven to 400F. Toss cubed butternut squash with 1 teaspoon of olive oil, ¼ teaspoon of salt, and a dash of black pepper. Spread the seasoned squash out on a baking sheet and cook for 25 to 30 minutes (fresh squash) or 10 to 12 minutes (frozen squash). Once cooked, remove from heat and transfer to a medium bowl.
- While the squash cooks, drain and rinse the cannellini beans. Add the beans to a small sauce pot and add enough water to cover the top of the beans. Bring the beans to a simmer and cook for 8 to 10 minutes. Drain and transfer the beans to the bowl with the squash.
- Mash the beans and butternut squash with the back of a fork or with a potato masher. Mix and mash until most of the beans and squash are well mashed.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Spoon the squash-bean mixture to the hot pan and flatten in an even layer. Let the beans sit undisturbed in the pan until the bottom begins to brown, roughly 5 to 7 minutes.
- Add butter, maple syrup, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to combine and remove from heat.
- Transfer coleslaw mix to a serving bowl. Half tomatoes and grapes and transfer to the same bowl as the coleslaw mix.
- Make the slaw dressing by whisking together the olive oil, apple cider vinegar, maple syrup, lime juice, salt and pepper. Drizzle over grape-slaw mixture.
- Wrap tortillas in foil and heat in the oven for 5 to 7 minutes. Alternately, you can spread the tortillas out on a baking sheet and heat them in the oven, uncovered, for 5 to 7 minutes. Or you can wrap them with a kitchen towel and heat them in the microwave for 30 seconds, or until warm.
- Serve by spreading out a spoonful of refried butternut squash on the warm tortilla. Top with grape slaw, pumpkin seeds, and a squeeze of fresh lime. Finish with a light drizzle of maple syrup (or honey), if desired (about 1 teaspoon).