Vegan
Sheet Pan Squash Tacos on the Stove
Today I’m sharing ANOTHER memorable cookbook recipe from a blogger friend. I feel pretty honored to work with and around
Today I’m sharing one of Jackie’s recipes from the book for these speedy and straightforward Sheet Pan Squash Tacos. Hopefully you know by now, I will pretty much always opt for the tacos???
I will also most often opt for the unfussy path to putting food in my mouth which is exactly what these tacos are. Short, unfussy, no fuss. Chop up your veggies and dump them on the baking tray, toss them with some flavor, bake em up. DONE!
The recipe calls for the veggies to be tossed with the spices in a large bowl, but I simply did it all on the baking tray in order to save myself one more dish. I like to think ahead like that;)
All of the recipes in Jackie’s new cookbook are SO STRAIGHTFORWARD and reliable for meal prep and on the go meals. Everyone needs easier vegan meals these days, right? If you’ve never checked out her blog, DO IT NOW! She has SO many standout vegan recipes that I know you’ll love.
These tacos are also GREAT for meal prep if that’s your thing. Once cooked, you can section it all up into 4 containers and then simply took a few tortillas on top with any extra toppings you want. Ridiculously unfussy lunches for on the go which is exactly what her new cookbook is ALL about.
The recipe calls for butternut squash but truly I think that any squash would work great in it’s place. I plan to try making this again with half butternut squash and half zucchini since I have a bunch of zucchini growing in the garden right now.
Please let me know if you make these Sheet Pan Squash Tacos and DEF let me know how you like Jackie’s new cookbook, Vegan Yack Attack on the Go.
Sheet Pan Squash Tacos- unfussy, on the go, VEGAN tacos!
The recipe
Sheet Pan Squash Tacos from the Pantry
Ingredients
- 2 cups 270 g diced and peeled butternut squash
- 2 cups 160 g chopped baby bella mushrooms
- 1 can (15 ounces, or 425 g black beans, drained and rinsed)
- 1 cup 160 g chopped yellow onion
- 1 tablespoon 15 ml sunflower oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- Pinch of cayenne pepper
- 2 cups 295 g chopped tomatillos, with husks removed
For servings:
- corn tortillas
- shredded cabbage
- jalapeño (thinly sliced)
- lime wedges
Method
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper or a
- 2
silicone mat.
- 3
Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with
- 4
oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and
- 5
toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
- 6
Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes,
- 7
or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
- 8
Warm the tortillas in either the microwave or on a hot pan until soft and pliable.
- 9
Fill each one with some
- 10
butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices.
- 11
Serve
- 12
warm, accompanied by lime wedges and ENJOY!
Cook notes
Note: Be sure that the squash is diced--not chopped. It is essential to making this method speedy. The larger the dice on the squash, the longer it will take to roast!
