Butternut & Adzuki Autumn Tacos
Maple-roasted butternut squash meets refried adzuki beans with cumin and cilantro, all tucked into warm corn tortillas with crunchy red cabbage. A 30-minute vegan taco night.
Ingredients
For The Roasted Butternut Squash
- 12 ounces 340g peeled, diced butternut squash
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 teaspoon Aleppo pepper flakes
- 1/2 teaspoon salt
For The Refried Adzuki Beans
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 tablespoon hot sauce
- 1 cup lightly packed cilantro leaves and soft stems
- 15 ounce 425g can adzuki beans, drained and rinsed
- 1/2 teaspoon salt
For the Assembly
- 8 medium corn tortillas
- Thinly sliced red cabbage
- Fresh lime
- Addition Aleppo pepper
Instructions
Let’s make it!
- Preheat oven to 425°F (220°C).
- On a baking sheet, toss butternut squash with olive oil, maple syrup, aleppo pepper flakes, and salt to coat. Roast for 15 to 18 minutes, tossing once, until tender.
- Now prepare the beans. Preheat a sauce pot over medium heat. Finely chop the onion. Sauté chopped onion in olive oil with a big pinch of salt to soften, about 5 minutes. Add cumin and cilantro and toss to coat. Add beans, and salt and heat though for about a minute. Mash with a potato masher or fork so that it’s a nice mixture of creamy and chunky. Add hot sauce. Continue cooking for about 3 minutes.
Time to assemble!
- Warm the corn tortillas by folding them up in tin foil and placing in oven for about 5 minutes while the butternut is cooking. You can also fold them in a paper towel and place in microwave for 30 to 45 seconds.
- Spoon about 1/4 cup of the Refried Adzuki Beans onto a warmed tortilla, followed by 1/4 cup roasted butternut squash. Squeeze lime over the butternut. Top with some sliced cabbage and extra lime juice and pepper flakes.
Tried this recipe?Let us know how it was!
