The only thing better than a pile of fresh, roasted veggies is the fun of eating fresh, roasted veggies in tacos. We’re obsessed with this vegan taco recipe from 30-Minute Vegan Dinners for the bright flavor, nutritional density and ease of preparation. Work these into your weekly meal rotation and thanks us later…
Elote, or Mexican street corn, is ludicrously delicious. I created this incredible taco to deliver all of the flavor and satisfaction of elote in a heartier and easier-to-eat version. I like using low-carb, high-protein tortillas to balance out the carb load of it all, but they’ll taste amazing with any type you choose. To save even more time, look for pre-cut butternut squash in the refrigerated section of the produce aisle.
ELOTE + BUTTERNUT SQUASH TACOS
Yield: 2 to 3 servings. Add a large salad or rice and beans to feed 4.
1 medium butternut squash
¾ tsp salt, divided
½–1 tsp chili powder, depending on how spicy you want it
1 tsp garlic powder
½ tsp ground cumin
3 Tbsp avocado or olive oil, divided
1 Tbsp agave nectar
4 ears sweet corn
3 green onions
2 cloves garlic
1 small jalapeño pepper
2 large ripe avocados
¼ cup shredded vegan Parmesan
juice of 2 limes
¼ tsp ground cumin
red pepper flakes, to taste
tortillas of choice (I recommend low-carb, use corn for gluten-free option)
2 purple cabbage leaves
large handful cilantro
unsweetened cashew or almond yogurt (optional)
Preheat the oven to 450°F. Poke several holes in the squash with a fork and microwave it for 2 minutes to make peeling easier. (You can skip this step, but it will increase prep time.)
Measure out the ¼ teaspoon salt, chili powder, garlic powder and cumin. Peel the squash, cut it in half lengthwise, then slice each half into ½-inch (13-mm) half-moon shapes.
Lay the squash in a single layer on a lined baking sheet. Drizzle with 2 tablespoons of oil and the agave. Season with the dry spices. Rub the squash until well coated. Roast the squash for 20 to 22 minutes, until tender. It’s okay if the oven isn’t all the way hot yet.
Peel the corn if the husks are still on. Cut the kernels from the cob into a large bowl. Dice the green onions, mince the garlic and seed and finely dice the jalapeño.
Put 1 tablespoon of oil in a large pan over medium-high heat. Put the green onions, garlic and jalapeño in the pan and stir. Add the corn and cook for 2 minutes undisturbed. Meanwhile, mash the avocados in a bowl.
Stir the corn, then cook for another 5 to 6 minutes, stirring every so often, until the corn begins to brown. Add the Parmesan and remove from the heat.
Mix the lime juice, ½ teaspoon salt, cumin and red pepper flakes with the mashed avocado. Wrap tortillas in foil and warm them in the oven for 2 to 3 minutes. Chop the purple cabbage and cilantro while the tortillas are warming.
Build your tacos with roasted squash, elote and a scoop of guacamole. Garnish with cilantro, purple cabbage and vegan yogurt, if using.
Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019.