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Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
2 or 4 Serving Dinner

Refried Butternut Tacos

with Grape Salsa & Cilantro Cabbage Slaw

Tags: High-Protein Nut-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
610
FAT
15g
CARBOHYDRATES
96g
PROTEIN
28g


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INGREDIENTS

  1. 13.4 oz cannellini beans, drained and rinsed
  2. 6 oz butternut squash
  3. 4 oz red grapes
  4. 1 jalapeño, deseeded and minced
  5. ¼ oz fresh cilantro, tender leaves and stems finely chopped (divided)
  6. 1 lime, juiced (divided)
  7. 1 tbsp vegan butter
  8. 2 tsp agave
  9. 2 oz shredded green cabbage
  10. 6 corn tortillas
  11. 3 tbsp pumpkin seeds
  12. 2 tsp hot sauce
  13. 1 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Medium skillet, Large nonstick skillet or large pot, Small saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
610
FAT
15g
CARBOHYDRATES
96g
PROTEIN
28g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the butternut

Preheat the oven to 400°F. Add cannellini beans, squash, and a pinch of salt to a large nonstick skillet and cover with 1 inch cold water. Bring to a simmer over medium-high heat and cook until squash is fork-tender, 12 to 15 minutes. Drain, transfer to a bowl, and mash beans and squash with a fork. TIP: Use a large pot instead of a skillet for the 4-serving meal. We will use this skillet (or large pot) again in a later step.

2
Roast the grapes

Add grapes, 1 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until grapes are soft and slightly wrinkled, 6 to 8 minutes. Let cool. (4-serving meal: use 2 tsp olive oil) TIP: Leave the oven on; we’ll use it to warm the tortillas.

3
Prepare the grape salsa

Add roasted grapes, jalapeño, just half the cilantro, just half the lime juice, and a pinch of salt and pepper to a medium bowl and stir.

4
Fry the butternut squash

Return the skillet to medium-high heat with 1 tbsp olive oil. Add mashed squash mixture and smooth into an even layer. Reduce heat to medium and cook, undisturbed, until bottom is well browned, 5 to 7 minutes. Add butter, agave, and a pinch of salt, and stir to combine. (4-serving meal: use 2 tbsp olive oil)

5
Prepare the slaw

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

6
Build and serve

Add refried butternut squash to the tortillas. Top with grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle with hot sauce. Tuck in!

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