Plant Based Tacos
Plant Based Tacos
Rated 5.0 stars by 1 users
Category
Plant Based
Cuisine
Plant Based
Author:
Robert Moreland
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
This recipe combines roasted squash, onion, and poblano peppers with sautéed mushrooms, black beans, and a kick of chipotle in adobo sauce. The filling is served on melted plant-based cheese flour tortillas, topped with sliced avocado and bright salsa verde for a rich, smoky flavor with hints of spice and sweetness. Perfect for a comforting, plant-based meal with vibrant textures and flavors!
Eating a plant-based taco like this offers numerous health and environmental benefits. The fiber-rich squash, black beans, and avocado support digestion, heart health, and sustained energy. The poblano and chipotles provide antioxidants and add flavor without extra sodium. Plant-based proteins from beans and mushrooms provide essential amino acids and are easier on the digestive system. Additionally, plant-based meals have a lower environmental impact, conserving resources and reducing carbon emissions, making these tacos a sustainable choice for both your health and the planet.
Ingredients
-
1 Small butternut or acorn squash, cubed
- 1 onion, sliced
- 1 poblano pepper, sliced
- 1 cup mushrooms, sliced
-
Black Pepper
- Olive oil, for sautéing
- 1 can black beans, rinsed and drained
-
1–2 chipotles in adobo sauce, minced (adjust to taste and add some or all of the adobo sauce if you like it more spicy)
- Plant-based shredded cheese
-
12 Flour tortillas (3 per serving)
- 1 avocado, sliced
- Salsa verde, for topping
Directions
Preheat oven to 400°F (200°C).
Toss squash, onion, and poblano with olive oil and season with pepper on a baking sheet; roast for 20-30 minutes or until the vegetables soften.
In a skillet, heat olive oil over medium heat, then sauté mushrooms until softened (about 5 minutes).
Add black beans and chipotles to the mushrooms, stirring and cooking until warmed through.
Arrange tortillas on a baking sheet, sprinkle with cheese, and bake until cheese melts (about 5 minutes).
Assemble tacos with roasted veggies, mushroom-bean mixture, avocado slices, and salsa verde.
