1400 700 vegan refriedbutternuttacoswithgrapesalsa horizontal

Refried Butternut Tacos

with Grape Salsa & Cilantro Cabbage Slaw

dinner

Nuts Lime Jalapeño Coconut Cilantro Cabbage Agave Gluten-Free <600 Calories Party Foods High-Protein Soy-Free Mexican Appetizer Beans/Legumes Fruit Hearty Vegetables Squash Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
590
FAT
13g
CARBOHYDRATES
94g
PROTEIN
19g

MAIN INGREDIENTS

  1. 13.4 oz cannellini beans
  2. 6 oz butternut squash
  3. 4 oz red grapes
  4. 1 jalapeño
  5. ¼ oz fresh cilantro
  6. 1 lime
  7. 1 tbsp vegan butter
  8. 2 tsp agave
  9. 2 oz shredded green cabbage
  10. 6 corn tortillas
  11. 2 tsp hot sauce
  12. 3 tbsp pumpkin seeds
  13. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Nutrition

TOOLS

  • Medium skillet
  • Large nonstick skillet or large pot
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Cook the butternut

Preheat the oven to 400°F. Drain and rinse the cannellini beans. Add butternut squash and cannellini beans to a large nonstick skillet (large pot) and cover with at least an inch of cold water. Bring to a simmer and cook until squash is fork-tender, 10 to 12 minutes. Drain, transfer mixture to a bowl, and mash with a fork.

2
Roast the grapes

Add red grapes to a baking sheet and toss with 1 tsp (2 tsp) olive oil and a pinch of salt and pepper. Roast until grapes are soft, fragrant, and slightly wrinkled, 6 to 8 minutes. Let cool.

3
Prepare the salsa

Deseed and mince the jalapeño(s). Finely chop the cilantro leaves. Halve and juice the lime(s). Add minced jalapeño, just half the chopped cilantro, and just half the lime juice to a medium bowl. Add roasted grapes and a pinch of salt and pepper. Mix the grape salsa.

4
Fry the butternut

Return the skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Add mashed butternut squash mixture and smooth into an even layer in the pan. Reduce heat to medium and cook squash, undisturbed, until bottom is well browned, 5 to 7 minutes. Add butter, agave, and a pinch of salt, and stir to combine.

5
Prepare the slaw

Add the shredded green cabbage, remaining chopped cilantro, remaining lime juice, and a pinch of salt to a medium bowl. Toss the cilantro cabbage slaw. Wrap corn tortillas in foil and place in oven to warm, 5 to 7 minutes.

6
Build and serve

Place warmed tortillas on a clean surface and top with the refried butternut squash. Add the roasted grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle hot sauce over the tacos. Dig in!