Butternut Squash Tacos with Jalapeno-Lime Dressing | Whole30, Vegan
Photo and recipe development by Emilee Mason of Cate+Co.
For this Plant-Based Whole30 Compatible recipe, we subbed butterleaf lettuce for corn tortillas and filled them with roasted squash and protein-rich pinto beans. But the jalapeno-lime sauce is the real star here, and once you taste it, you might just be putting it on everything!
8 lettuce leaf cups, romaine or butternut
3 C cubed butternut squash
1 large red bell pepper, cut into 1 inch chunks
1 15oz can of pinto beans, rinsed and drained
3 Tbsp avocado or olive oil
2 Tbsp lime juice
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 cup cilantro
1 jalapeno (add 2 if you like it spicier)
1 lime, juiced
salt, to taste
1-2 Tbsp water, as needed for desired consistency
Diced red onion
Pickled red onion
For the Jalapeno-Lime Sauce:
Additional toppings, optional:
Preheat oven to 400F.
In a large bowl, combine the oil, lime juice, and all spices for the tacos. Add in the butternut squash and bell pepper and toss to fully coat the veggies.
Spread the veggies on a parchment paper lined baking sheet and roast in the oven for 35-40 minutes at 400F. Roast until nicely browned, stirring occasionally.
Meanwhile, prepare the sauce. Add all the sauce ingredients to a blender and process until smooth. An immersion blender will also work.
Remove the roasted veggies from the oven, place in a large bowl, add the pinto beans and mix.
To assemble the tacos, place a large scoop or two of the veggie and bean mixture into a lettuce leaf cup. Top with all of your favorite toppings and drizzle with the jalapeno-cilantro sauce.
Tip: Butterleaf lettuce is the best for making grain-free tacos, but it wilts faster than most lettuces once it is dressed or in contact with warm food. If using butterleaf, we recommend assembling each taco as you are ready to eat it.
Serving Suggestion: serve with a side of riced cauliflower seasoned with lime juice, salt and chopped cilantro.