Vegan Pineapple Butternut Squash Tacos with Vegan Chipotle Cream Sauce
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Dole

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Prep Time 30 minutes
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
Prep Time 30 minutes
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
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.