Place the cubed squash on a baking sheet. Drizzle with the oil and add onion powder, garlic powder, cumin, coriander, salt, and pepper. Toss to evenly coat and then spread the cubes out as much as possible. Pop into the oven and roast until soft, about 30 minutes. At the halfway point, flip the pieces over for even browning.
While the squash is roasting, prep the beans. In a glass or metal dish, combine the pinto beans and chipotle salsa. Smash the beans and salsa with a fork until you have a coarse paste. Check it for seasoning and add some salt or pepper if you like. Put this dish in the oven when there’s about 5-7 minutes left on the squash so that the beans can warm up.
Make the sauce. In a small blender or food processor, combine the vegan yogurt, mayo, onion powder, garlic powder, vegan Worcestershire sauce, lime juice, cilantro, salt, and pepper. Turn the motor on and run until you have a smooth and creamy sauce with green flecks. Check for seasoning and adjust if necessary.
Heat up the tortillas (I do this over one of my gas burners on medium-low) and assemble the tacos.
Place the tortillas on a platter/baking sheet and evenly divide the pinto bean mixture among them. Use a fork to smoosh them down. Top each tortilla with an even portion of roasted squash. Finish the tacos with drizzles of the cilantro lime sauce, pickled red onions, and chopped fresh cilantro. Enjoy!
Equipment
personal blender or mini food processor
Recipe Notes
It’s important to use a chipotle SALSA with onions, tomato etc in it. This is a shortcut that gives our beans some flavor. I recommend a shelf-stable, thick variety; not a watery/fresh option from the refrigerated section.
This recipe is for the lovers of smokiness and spice! If you’re looking for something a bit milder, I would just sub the pinto beans and chipotle salsa with a can of refried beans.
You want a plain vegan yogurt that’s on the tart side. I like Simpla or Yoggu brands best. In the US, Culina is great!
Smoky, spicy, creamy, and just a little sweet. These vegan butternut squash tacos hit every note! Smashed chipotle pinto beans form the base, roasted squash goes on top, and a cilantro lime sauce ties it all together.