Refried Butternut Tacos
with Grape Salsa & Cilantro Cabbage Slaw
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- 13.4 oz cannellini beans, drained and rinsed
- 6 oz butternut squash
- 4 oz red grapes
- 1 jalapeño, deseeded and minced
- ¼ oz fresh cilantro, tender leaves and stems finely chopped (divided)
- 1 lime, juiced (divided)
- 1 tbsp vegan butter
- 2 tsp agave
- 2 oz shredded green cabbage
- 6 corn tortillas
- 3 tbsp pumpkin seeds
- 2 tsp hot sauce
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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.
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.
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.
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)
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.
Add refried butternut squash to the tortillas. Top with grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle with hot sauce. Tuck in!