| Prep: 30 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 277 | 11g | 1.5g | 40g |
| sugars | fibre | protein | salt |
| 6g | 8g | 10g | 0.87g |
Why I Love Mexican Roasted Squash Vegan Tacos with Tomatillo Sauce
When I think of food that truly embodies community, flavor, and simplicity, my mind often goes to tacos. More specifically, the Roasted Squash Vegan Tacos with Tomatillo Sauce. This scrumptious recipe fuses the hearty zest of the mountains with the spicy vivacity of Mexican cuisine. As a lover of game meat, it was a personal challenge to create something as filling and satisfying, but with purely plant-based ingredients. I am delighted to share how utterly content it has left me feeling.
A Burst of Flavors with Each Bite
The Roasted Squash Vegan Tacos with Tomatillo Sauce recipe combines earthy summer squash, juicy tomatoes, crisp corn, and the smoky taste of black beans. Moreover, it’s garnished to perfection with diced onions and bell peppers, cultivated in the rich soil of Colorado’s farmlands. The authentic taste of the core dish is further accentuated by the tomatillo sauce that packs a punch, thanks to the unique impact of tomatillos and jalapeno, rounded off by a citrusy freshness of lime juice. It’s a festival of flavors in every bite, brilliantly balanced to savor each component.
Creating Authenticity, with a Twist
This dish, though clearly inspired by traditional Mexican cuisine, merges well with my mountain-rooted heart. There’s something about the hearty cuts of squash and robust black beans that remind me of the fulfilling game meats I usually cook with. This perfect blend of hearty and spicy was inspired, in part, by the culinary genius of Diane Kennedy, renowned for her work in documenting traditional Mexican cuisine.
When it comes to pairing, these tacos work wonderfully with a side of Mexican style quinoa or a fresh guacamole salad. And if you’re looking for a feast, I find they pair beautifully with a classic Margarita, somehow making the zesty flavors stand out even more.
So, whether it’s a dinner party with friends, a warmer for those chilly Rocky Mountain nights, or a meal after a long day in the great outdoors, these Roasted Squash Vegan Tacos with Tomatillo Sauce never fail to be the perfect comfort food. Be certain, they’re made with love to be shared with those you love. Happily, even my partner Gordon—an equally good connoisseur in the kitchen—gives this dish the stamp of approval every time I whip it up. Enjoy!
What You’ll Need
- 3 medium summer squashes
- 2 tablespoons of olive oil
- 6 soft taco shells
- 1 cup of canned black beans, drained
- 1 cup of diced tomatoes
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of diced onions
- 1/2 cup of diced bell peppers
- 1/2 cup of corn kernels
- Salt and Pepper to taste
- For the Tomatillo Sauce:
- 6 tomatillos, husked and rinsed
- 1 jalapeño pepper, stem and seeds removed
- 2 cloves of garlic
- 1/2 cup of fresh cilantro
- 1 tablespoon of lime juice
- Salt to taste
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. Slice the 3 medium summer squashes into 1/2 inch thick rounds. Toss the squash slices in a large bowl along with the 2 tablespoons of olive oil. Spread out the squash onto a baking sheet.
Step Two
Place the baking sheet in the oven and roast the squash for 20 to 25 minutes, or until they become brown and crispy on the edges. While the squash is roasting, prepare the other taco fillings. Rinse and drain the 1 cup of canned black beans. Dice the tomatoes, onions and bell peppers, each to make 1 cup and set them aside.
Step Three
Next, prepare the tomatillo sauce. Rinse and de-husk the 6 tomatillos and remove the stem and seeds from the 1 jalapeño pepper. Combine the tomatillos, jalapeño, 2 cloves of garlic, 1/2 cup of fresh cilantro, and 1 tablespoon of lime juice in a blender or food processor. Pulse until the ingredients are combined but still somewhat chunky. Add salt to taste.
Step Four
Once the squash is done roasting, prepare the tacos. Warm up the 6 soft taco shells in the oven or a pan. Put a spoonful of black beans, followed by diced tomatoes, onions, bell peppers, corn kernels and finally the roasted summer squash.
Step Five
Drizzle the tomatillo sauce over the top of the fillings, followed by a sprinkling of the 1/2 cup of chopped fresh cilantro. Add a pinch of salt and pepper to taste. Present your Roasted Squash Vegan Tacos with Tomatillo Sauce and tuck in!
