Honest Fare

Pretty Provisions and Notes from the Kitchen

Hearty Veggie Tacos

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Hearty Veggie Tacos, Honest Fare by Gabrielle Arnold

Tacos are always a good idea and these are so perfect for the weather right now. Hearty veggies in beautiful fall colors. It is still fall, right? It’s hard to tell the seasons down here in Florida…

Sweet potato, acorn squash, green beans, Portobello mushrooms, onions, parsley and alfalfa sprouts for some crunch. I just roasted the mushrooms, onions and green beans in a cast iron pan with some garlic and parsley, salt and pepper. The sweet potato is straight up, but the acorn squash was brushed with cumin, thyme, chili powder, cayenne pepper, coconut oil and honey. Instead of cilantro, I went with parsley because if felt more fitting here.

Now before you judge me, I’m going to tell you flat out that I absolutely hate Tabasco sauce. It’s a sucky hot sauce. However, the smokey chipotle flavor by Tabasco is another story. It’s phenomenal. I don’t understand how, but it is truly nothing like it’s pathetic ‘original flavor’ cousin. I used it here to whip up a quick chipotle cream sauce. Greek yogurt instead of sour cream, but that’s up to you.

The texture of these tacos is great. You’ve got the meaty mushrooms, crunchy green beans and tender squash with the smokiness from the cream sauce and the alfalfa sprouts, which add just the right amount of freshness. Avocado is also a really good addition.

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Recipe

Prep + cook time: 45 minutes. Makes 6-8 tacos. Avocado is another great addition.

You need:

  • 1 small acorn squash
  • 1/2 lb green beans
  • 2 portobello mushroom caps
  • 1/2 an onion
  • 1 sweet potato
  • alfalfa sprouts
  • handful chopped fresh parsley
  • couple sprigs fresh thyme
  • 2 cloves garlic
  • chili powder
  • cumin
  • cayenne pepper
  • olive or coconut oil
  • kosher sea salt & cracked black pepper
  • 1/2 cup Greek yogurt or sour cream
  • smokey chipotle Tabasco brand sauce
  • your favorite whole wheat tortillas

Directions

  1. Preheat oven to 425°
  2. Half acorn squash, remove seeds and brush with oil. Sprinkle on (very sparingly) cayenne pepper, cumin and chili powder. Add thyme and a drizzle of honey. Roast, tightly covered, along with sweet potato until tender all the way through.
  3. Slice mushrooms and onions and chop parsley and garlic. Add with green beans to cast iron pan or oven safe dish/baking sheet. Drizzle with oil, salt and black pepper and bake until mushrooms are done and green beans and onions begin to brown. Pull out of oven a couple times to mix up.
  4. Whisk Greek yogurt and chipotle Tabasco together to desired strength.
  5. Stack veggies in tortillas starting with squash and sweet potato. Top with dollop of chipotle sauce and alfalfa sprouts.

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6 Comments

  1. Posted December 3, 2012 at 8:37 AM | Permalink

    What a delicious and beautiful recipe! Thank you for the idea! x

  2. Posted December 3, 2012 at 8:46 AM | Permalink

    Yum!

  3. Posted December 6, 2012 at 1:24 PM | Permalink

    The tacos look really good- I think you’ve awakened a taco craving! I’m also going to keep my eyes peeled for the smokey chipotle tabasco.

  4. Claudia
    Posted December 7, 2012 at 2:10 PM | Permalink

    What is it with Florida and having some great ethnic cuisine! I love the cuban and puerto rican influence in this region of the US. Of course Cali has some great mexican food, but this has a different quality to it that makes it so yummy! I had some great steak tacos when I was there last and it left me thinking of my next trip there! Thankfully I get to make a Florida trip in the next couple of months. Get out of this cold for a bit! I’ll be in Palm Bay though visiting some friends and it should be great. I’m planning on staying at the Palm Bay Hotel (www.palmbay-hotel.com). Honestly the best place I’ve stayed at in the area and so wildly affordable, I can’t get over it.

  5. Marilee Reyes
    Posted January 9, 2013 at 12:21 AM | Permalink

    This sounds delicious, as is, but I’d throw in a couple of roasted anaheim or poblano peppers, too. For me, if it says taco there’s a chili in there somewhere. :-)

  6. Posted February 5, 2013 at 7:25 AM | Permalink

    Oh these looks beautiful and sound delightful!

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