This Purple Carrot dish was such a unique twist on Taco Tuesday and tasted like Fall. Fall is my favorite season, and I’ve been cooking more and more Fall dishes over the years with butternut squash and pumpkin. I would have never come up with this taco recipe on my own, which is one of the many reasons I love Purple Carrot! These tacos were made of whole, healthy foods and they were also extremely filling and flavorful. You can use this link and the Live Lean discount code of “carrot30” for $30 off your 1st box of meals!
Ingredients
- 13.4 oz cannellini beans
- 6 oz butternut squash
- 4 oz red grapes
- 1 jalapeño
- ¼ oz fresh cilantro
- 1 lime
- 1 tbsp vegan butter
- 2 tsp agave
- 2 oz shredded green cabbage
- 6 corn tortillas
- 2 tsp hot sauce
- 3 tbsp pumpkin seeds
- 1 tbsp + 1 tsp olive oil
- Salt and pepper
Cooking Directions
1.) Cook the butternut
Preheat the oven to 400°F. Drain and rinse the cannellini beans and add to a large nonstick skillet with the butternut squash and a pinch of salt. Cover with 1 inch cold water, bring to a simmer, and cook until squash is fork-tender, 12 to 15 minutes. Drain, transfer to a bowl, and mash beans and squash with a fork. We will use this skillet (or large pot) again in a later step.
2.) Roast the grapes
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. TIP: Leave the oven on; we’ll use it to warm the tortillas.
3.) Prepare the salsa
Deseed and mince the jalapeño. Finely chop the cilantro leaves. Halve and juice the lime. Add roasted grapes, minced jalapeño, just half the chopped cilantro, just half the lime juice, and a pinch of salt and pepper to a medium bowl and mix the grape salsa.
4.) Fry the butternut
Return the skillet (large pot) to medium-high heat with 1 tbsp olive oil. Add mashed butternut squash mixture and smooth into an even layer. Reduce heat to medium and cook squash, undisturbed, until bottom is well browned, 5 to 7 minutes. Add butter, agave, and a pinch of salt, and stir to combine.
5.) Prepare the slaw
Add shredded green cabbage, remaining chopped cilantro, remaining lime juice, 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.
6.) Build and serve
Place warmed tortillas on a flat surface and top with the refried butternut squash. Add grape salsa, cilantro cabbage slaw, and pumpkin seeds. Drizzle with hot sauce. Dig in!
