butternut squash and mushroom tacos, jalapeño and lime
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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.

Butternut squash, mushrooms, black beans and tomatillos on a sheetpan.

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.

vegan yack attack on the go cookbook

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.

roasted butternut squash, black beans, and mushrooms

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.

butternut squash and mushroom tacos on a plate

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 .

butternut squash and mushroom tacos with salsa verde, jalapeño and lime

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!!
butternut squash and mushroom tacos, jalapeño and lime

Roasted Butternut Squash and Mushroom Tacos

Roasted Butternut Squash and Mushroom Tacos, an easy and delicious weeknight dinner everyone will love!
Pin Recipe Print Recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: black beans, butternut squash and mushroom tacos, vegan tacos
Servings: 4 servings
Calories: 338kcal

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

Nutrition

Serving: 2tacos | Calories: 338kcal | Carbohydrates: 62g | Protein: 13g | Fat: 6g | Sodium: 702mg | Potassium: 1123mg | Fiber: 15g | Sugar: 8g | Vitamin A: 8090IU | Vitamin C: 37mg | Calcium: 106mg | Iron: 2.6mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
Nutrition Facts
Roasted Butternut Squash and Mushroom Tacos
Amount Per Serving (2 tacos)
Calories 338 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 702mg31%
Potassium 1123mg32%
Carbohydrates 62g21%
Fiber 15g63%
Sugar 8g9%
Protein 13g26%
Vitamin A 8090IU162%
Vitamin C 37mg45%
Calcium 106mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
2 replies
  1. Evenet
    Evenet says:

    Oh my goodness!! We recently went vegan so I’ve been scouring the internet looking for recipes. I had leftover tomatillos, butternut squash and mushrooms from previous recipes so I looked for something that included those…and found you. I didn’t have onion or jalapenos but I made this anyway and these tacos are delicious!! Thank you so much for this recipe Dora!! I can’t wait to try many more of your recipes. I am officially a fan!

    Reply

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