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Roasted Squash and Mushroom Meat Tacos

Print Recipe
Super tasty tacos with a bulked up nutritional value from butternut squash and mushrooms. Can easily be made vegan.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 367
Author Kim

Ingredients

  • 1 butternut squash or 2 sweet potatoes chopped and peeled
  • 1.5 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1 can refried black beans or regular black beans if preferred
  • 8 oz. mushrooms pulsed in the food processor to resemble ground meat
  • 1 lb. lean ground turkey or chicken
  • 1 packet taco seasoning or homemade taco seasoning I used Trader Joe's taco seasoning.
  • 1 large avocado mashed with garlic powder salt, lime juice, red pepper flakes and paprika (optional)
  • fresh chopped cilantro
  • 6 tortillas I used La Tortilla brand whole wheat tortillas

Instructions

  • Preheat the oven to 400°F. Prepare baking sheet with parchment paper or foil for easy clean up. Microwave squash for a few minutes to make it a little soft and easier to peel. Cut the squash vertically, scoop out the seeds, peel each half and cut into 1/4 inch cubes.
  • Toss the butternut squash with 1.5 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon salt and a generous amount of pepper. Roast for about 30 minutes.
  • While squash is roasting, prepare other ingredients and cook meat and mushrooms. Heat black beans in a small pot over low-medium heat. Pulse mushrooms for a few seconds in food processor, until it resembles ground meat. Cook ground turkey with diced mushroom over medium heat with your favorite taco seasoning.
  • Chop the cilantro and prepare any other toppings that you like for tacos, including guacamole. I topped mine with diced tomatoes too.
  • Heat tortillas in a small skillet with cooking spray before serving. To serve, spread black beans and guacamole on the tortilla and top with squash, mushroom meat, cilantro and any other toppings you desire.

Notes

Feel free to use this taco filling inside lettuce cups or on top of tortilla chips.

Nutrition

Calories: 367kcal | Carbohydrates: 42g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1561mg | Potassium: 995mg | Fiber: 9g | Sugar: 7g | Vitamin A: 13946IU | Vitamin C: 33mg | Calcium: 132mg | Iron: 4mg