You guys, there are no words.
These tacos are insane. Spicy, saucy, hearty, and utterly delicious.
This is a must-try!
Origins of Tacos
Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)
Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.
How to Make These Tacos
These tacos were inspired by my love for fall and winter squash – especially butternut squash. Plus, they are easy to make, requiring just 30 minutes to prepare. What’s not to love?
The core ingredients are roasted, spiced butternut squash and saucy, sautéed portobello mushrooms. Black beans are optional but add an extra boost of protein and fiber, which I’m all for.
Let’s talk about the sauce tho.
Adobo sauce originated in Spain where it was used as both a marinade and preservative. It’s believed that the sauce was then introduced in Mexico by Spanish explorers and enthusiastically adopted into Mexican cuisine. (source)
My version of this sauce is adapted from my Chilaquiles sauce from way, way back, that I’ve since adapted into my go-to enchilada sauce.
It’s smoky, hearty, perfectly spiced and marries the flavor of mushrooms and squash together beautifully.
In other words, yum.
I hope you all love these tacos! They’re:
Protein- & fiber-rich
& So delicious
These would make the perfect dish to serve to guests or to feed your family on nights when you’re all craving a twist on classic tacos.
These are delicious on their own, but would also pair well with my Mexican Quinoa Salad Cups, Chipotle Black Bean Tortilla Soup, and Ginger Beer Margaritas. Just sayin’.
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers!
Saucy Portobello & Butternut Squash Tacos
SQUASH + BEANS
- 3 cups cubed butternut squash
- 1 Tbsp grape seed or melted coconut oil
- 1 pinch each sea salt, ground cinnamon, chili powder, and cumin
- 1 15-oz can black beans (drained, warmed on the stovetop)
- 1 Tbsp grape seed oil, avocado oil, or coconut oil
- 1/4 cup diced white onion
- 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
- 1 15-ounce can tomato sauce*
- 1 whole chipotle pepper in adobo sauce (plus 1 tsp adobo sauce as original recipe is written // more or less to taste)
- 1/2 cup water
- 1/4 tsp each cumin + chili powder
- 1-2 Tbsp coconut sugar (or sub maple syrup)
- 5 large portobello mushrooms (stems removed and cut into 1/2-inch slices)
- 1 Tbsp grape seed or melted coconut oil
- 12 small white or yellow corn tacos (warmed in the oven // or microwave wrapped in a damp towel)
- Fresh chopped cilantro (optional)
- Fresh chopped red onion (optional)
- Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.
- Add beans to a small saucepan over medium-low heat and cook until bubbly, then turn off heat and cover to keep warm.
- In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil, onion, and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.
- Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.
- Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, water to thin, or coconut sugar for sweetness. Set aside.
- Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.
- Add cooked butternut squash to a mixing bowl along with black beans and 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine and set aside.
- Warm tortillas in the still-warm oven to 2-3 minutes, or wrap in a damp towel and microwave for 45 seconds to soften.
- Divide toppings between warmed tortillas and garnish with additional sauce (you’ll have leftovers*), diced red onion, and fresh cilantro (optional). Tacos are best when fresh – especially mushrooms. Fillings will keep in the refrigerator for 2-3 days, and sauce will keep in the refrigerator up to 1 week or in the freezer for 1 month (see notes for other uses).
*Leftover Adobo Sauce can be stored in the refrigerator up to 1 week or in the freezer for 1 month. It’s excellent as a sauce for tacos, or enchiladas, such as my Panko Baked Avocado Tacos, Spicy Plantain Black Bean Tacos, or Quinoa Taco Meat.
*Nutrition information is a rough estimate calculated with all of the sauce and with black beans.
Leave a Comment & Rating!