Savory, squash tacos with crispy brown rice tortillas


I've been on a no meat kick lately.  I'm still not claiming the title of vegetarian but I am curious to see how long I go without eating meat and how I feel.  Furthermore, since so many others are abandoning meat I want to diversify my recipes to be armed with some

FANTASTICALLY FLAVORFUL meat free dishes that I can recommend.

This idea came from a friendly vegan shopper I met while feeling up beets in the grocery store.  We were chatting about vegetarian dishes when she mentioned that she uses butternut squash as a taco and burrito filling.  I raised my eye brows and thought, "squash, you say?  I must give it a try."  They came out so tasty and fulfilling that I've made them a bunch since the first run.

Tacos and burritos are really all about packing in strong flavor combos and the squash really does just blend right in.

I hope you enjoy.


-Makes 4 large tacos, 1 or 2 per person

1 small to medium butternut squash (or 2 c mashed squash)

1/4 c olive oil (approx)

1 tsp cumin

1 tsp granulated garlic

salt to taste

black pepper to taste

1 package brown rice tortillas (we are using 4 tortillas in this recipe)

10 oz crimini mushrooms, sliced (or button mushrooms)

1 clove garlic, minced

1 c red onion, diced

1 c baby spinach leaves

1 c grape tomatoes, halved (optional)

1 c cilantro (optional.... I know how some have such disdain for cilantro while others, like me love it)

Optional additions for dressing taco: salsa verde, pico de gallo, salsa or my *creamy cilantro sauce

*Creamy cilantro saunce is made by blending about 1/2 c cashews, 1/2 c cilantro, a couple garlic cloves and 1/3 c extra virgin olive oil and 1/4 c lemon juice until smooth and creamy.  I use a hand blender.



1) Preheat oven to 375 degrees 

2) Cut the squash in half, scoop out seeds and coat the flesh with olive oil. Sprinkle cumin, salt and granulated garlic on the squash.  

3) Roast on a baking sheet for about 45 minutes or until the flesh can be easily pierced with a knife.

4) Prepare the brown rice tortillas by coating them lightly with olive oil and placing on a baking sheet.  Place in oven to crisp.  After about 4 minutes carefully fold the tortillas in half forming a taco shell.  Place back in the over another 3-4 minutes watching carefully so they do not get too brown or burn.

5) Once the squash and tortillas are done, fill tortillas with about 1/2 c of scooped out roasted squash.


6) Sautee sliced mushrooms and minced garlic in about 1 tbs olive oil.  Season with salt and pepper to taste.

7) Fill tacos with mushrooms, spinach, red onion and tomatoes and cilantro (optional).

8) Top with salsa verde, pico de gallo, salsa or *creamy cilantro sauce (which is what I use) 

9) Cut in half and enjoy.


Hope you love it!


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