Sheet Pan Squash Tacos
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Today I’m sharing ANOTHER amazing cookbook recipe from a blogger friend. I feel pretty honored to work with and around so many talented women and am always happy to celebrate their accomplishments! Jackie, from Vegan Yack Attack, just released a new cookbook called Vegan Yack Attack on the Go and it’s SO GOOD! It’s a collection of quick and easy vegan recipes and I can’t wait to try ALL of them.
Today I’m sharing one of Jackie’s recipes from the book for these quick and easy Sheet Pan Squash Tacos. Hopefully you know by now, I will pretty much always opt for the tacos 😀🌮🌮
I will also most often opt for the easy path to putting food in my mouth which is exactly what these tacos are. Quick, easy, no fuss. Chop up your veggies and dump them on the baking tray, toss them with some flavor, bake em up. DONE!
The recipe calls for the veggies to be tossed with the spices in a large bowl, but I just did it all on the baking tray in order to save myself one more dish. I like to think ahead like that ;)
All of the recipes in Jackie’s new cookbook are SO EASY and perfect for meal prep and on the go meals. Everyone needs easier vegan meals these days, right? If you’ve never checked out her blog, DO IT NOW! She has SO many amazing vegan recipes that I know you’ll love.
These tacos are also GREAT for meal prep if that’s your thing. Once cooked, you can section it all up into 4 containers and then just took a few tortillas on top with any extra toppings you want. Ridiculously easy lunches for on the go which is exactly what her new cookbook is ALL about.
The recipe calls for butternut squash but really I think that any squash would work great in it’s place. I plan to try making this again with half butternut squash and half zucchini since I have a bunch of zucchini growing in the garden right now.
Please let me know if you make these Sheet Pan Squash Tacos and DEF let me know how you like Jackie’s new cookbook, Vegan Yack Attack on the Go.
- 2 cups (270 g) diced and peeled butternut squash
- 2 cups (160 g) chopped baby bella mushrooms
- 1 can (15 ounces, or 425 g) black beans, drained and rinsed
- 1 cup (160 g) chopped yellow onion
- 1 tablespoon (15 ml) sunflower oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, or more to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- Pinch of cayenne pepper
- 2 cups (295 g) chopped tomatillos, with husks removed
- corn tortillas
- shredded cabbage
- jalapeño, thinly sliced
- lime wedges
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a
- Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with
oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and
toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
- Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes,
or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
- Warm the tortillas in either the microwave or on a hot pan until soft and pliable.
- Fill each one with some
butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices.
warm, accompanied by lime wedges and ENJOY!
Note: Be sure that the squash is diced–not chopped. It is essential to making this recipe quick. The larger
the dice on the squash, the longer it will take to roast!