Sheet Pan Butternut Squash and Mushroom Tacos
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Sheet Pan Squash and Mushroom Tacos

Sheet Pan Butternut Squash and Mushroom Tacos! Ready in under 30 minutes - vegan, easy, healthy, and great for meal prep.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 293kcal
Author Kelly @ trial and eater

Ingredients

  • 2 cups diced butternut squash
  • 2 cups chopped baby bella mushrooms (8 oz)
  • 1 (15-oz) can black beans , drained and rinsed
  • 1 cup chopped yellow onion
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • pinch of cayenne pepper
  • sea salt to taste
  • 2 cups chopped tomatillos , with husks removed
  • 8 corn tortillas (or flour tortillas)
  • 1 cup shredded cabbage
  • 1 jalapeno , thinly sliced
  • lime wedges , for serving

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl, place the butternut squash, mushrooms, black beans and onion and add in oil. Sprinkle the spices in and toss to coat.
  • Spread mixture out on a baking sheet, top with sea salt and add tomatillos in one corner of baking sheet.
  • Bake at 400°F for 15-20 minutes or until squash is fork tender.
  • Fill tortillas with squash mixture, then top with tomatillos, shredded cabbage, and jalapeno slices. Serve warm with lime!

Notes

  • Make sure the butternut squash is diced, not cubed! This allows for faster cook time. 2 cups is roughly a 12 oz. bag of cubed squash diced into smaller pieces.
 
Recipe adapted from Vegan Yack Attack on the Go, with permission.

Nutrition

Calories: 293kcal | Carbohydrates: 45g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 1059mg | Fiber: 13g | Sugar: 7g | Vitamin A: 7780IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 3.8mg