Saucy Portobello & Butternut Squash Tacos
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minimalistbaker.com
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Ingredienser

  • 2 cups (280 g) cubed butternut squash
  • 1 Tbsp (15 ml) grape seed or melted coconut oil
  • Pinch each sea salt, ground cinnamon, chili powder, and cumin
  • optional: 1 cup (185 g) cooked black beans (warmed on the stovetop)
  • 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
  • 1/4 cup (40 g) diced white onion
  • 3 cloves garlic (1 ½ Tbsp | 9 g), minced
  • 1 15- ounce (425 g) can tomato sauce*
  • 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce (more or less to taste)
  • 1/2 cup (120 ml) water
  • 1/4 tsp each cumin + chili powder
  • 1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup)
  • 4-5 large portobello mushrooms, stems removed and cut into 1/2-inch slices
  • 6-8 white or yellow corn tacos, warmed in the oven (or microwave wrapped in a damp towel)
  • optional: fresh chopped cilantro
  • optional: fresh chopped red onion

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