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I am so excited to share with amazing book with you. Vegan Yack Attack on the Go
, is the first vegan cookbook that I’ve browsed through and immediately though,”I want to make all these recipes!” This recipe for roasted butternut squash and mushroom tacos is one of my favorites from the book. The author is Jackie Sobon from the vegan blog Vegan Yack Attack.
The best part is that it is a quick recipe that requires only a sheet pan. All you have to do is chop, toss, and roast and the next thing you know dinner is on the table. I love the combination of butternut squash and black beans, and when you add mushrooms and spices it all comes together perfectly.
Even though it is not a traditional Mexican recipe I wanted to share it with you, because it’s delicious and easy to make. I served mine on warm corn tortillas, but you can definitely make a burrito out of it, or it would make a good filling for enchiladas.
So why I am I so excited about this book?? Honestly a lot of vegan cookbooks have the same recipes with a little bit of variation, not this one. There are a few classics like smoothies, burritos, and pasta, but there are so many other great recipes like the creamy berry polenta, asparagus omelette, coconut BLT, and the vanilla chip buckwheat bars.
My favorite part of the book is that the recipes are quick to make, which is absolutely a must when you have 3 kids and work from home. There’s even a section for camping or cookout foods that is just genius, like the campfire banana split. I highly recommend this book. What are you waiting for??? Go check it out .
The Recipe: Roasted Butternut Squash and Mushroom Tacos
- You can use baby bella or portabello mushrooms.
- This recipe would also work with acorn or hubbard squash
- I love the black beans in this, but pinto beans would work also.
- Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
- Enjoy!!
Roasted Butternut Squash and Mushroom Tacos
Ingredients
- 2 cups Diced and peeled, butternut squash
- 2 cups Chopped baby bella mushrooms
- 1 can (15 oz.) Black beans, drained and rinsed
- 1 cup Chopped yellow onion
- 1 tbsp. Sunflower oil
- 1 tsp. Chili powder
- 1/2 tsp. Ground cumin
- 1/2 tsp. Salt, or more to taste
- 1/4 tsp. Paprika
- Pinch Cayenne Pepper
- 2 cups Chopped tomatillos, with husks removed
- 8 Corn tortillas
- 1 cup Shredded cabbage
- 1 Jalapeño, thinly sliced
- 8 Small lime wedges
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.
- Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
- Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
- Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with some butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.
Notes
- You can use baby bella or portabello mushrooms.
- This recipe would also work with acorn or hubbard squash
- I love the black beans in this, but pinto beans would work also.
- Use chile ancho powder instead of a regular chili powder for a deeper smoky flavor
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