Dole

Vegan Pineapple Butternut Squash Tacos with Vegan Chipotle Cream Sauce

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Vegan Pineapple Butternut Squash Tacos with Vegan Chipotle Cream Sauce

Prep time

30minutes

Cook time

Servings

servings

Ingredients

  • 20 ounces Butternut Squash diced
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 6 Corn Tortillas
  • 1 cup Vegenaise
  • 1 Chipotle Pepper in Adobe Sauce
  • Juice of one Lime
  • 2 cups Kale Leaves chopped
  • 1 8 ounce can Dole Pineapple Tidbits drained
  • 1 15.8 ounce can White Beans drained and rinsed
  • 1 avocado peeled, pitted and diced
  • 4 Green Onions chopped

Instructions

  1. Preheat oven to 400°F.
  2. Combine butternut squash and olive oil in a medium bowl. Toss to coat. Spread in a single layer on a baking sheet. Season with salt and pepper. Roast for 30 minutes or until squash is fork tender.
  3. Heat tortillas in a skillet or microwave.
  4. Combine vegenaise, chipotle pepper, and lime juice in a blender. Cover; blend until smooth.
  5. Top each tortilla with squash, kale, pineapple, beans, avocado, and green onions.
  6. Drizzle chipotle cream over each taco. Serve immediately.
Vegan Pineapple Butternut Squash Tacos with Vegan Chipotle Cream Sauce
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