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butternut-squash-and-kale-tacos-recipe

Butternut Squash and Kale Tacos

Delicious vegan tacos with roasted butternut squash and sautéed kale.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium Butternut Squash peeled and cubed
  • 2 tablespoon Olive Oil
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 bunch Kale stems removed and chopped
  • 8 small Tortillas
  • 1 cup Salsa
  • 1 avocado Avocado sliced

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with 1 tablespoon olive oil, chili powder, and cumin. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  3. In a skillet, heat remaining olive oil over medium heat. Add kale and sauté until wilted, about 5 minutes.
  4. Warm tortillas in a dry skillet or microwave.
  5. Assemble tacos by placing roasted butternut squash and sautéed kale on each tortilla. Top with salsa and avocado slices.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 600mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 2mg

Keywords

Tacos, Vegan
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