Parenting Special Needs Magazine - February 2019
Is It Meatless Monday Or Taco Tuesday?
Laura Fuentes 2019-01-25 00:47:00
Chickpea & Butternut Squash Tacos
from the “Taco Tuesday Cookbook”
Yield: 4 servings
These simple, budget-friendly tacos work just as well for Meatless Monday as Taco Tuesday!
You’ll will love the combination of crispy chickpeas and creamy butternut squash.
1 tablespoon (7 g) taco seasoning
3 tablespoons (45 ml) lime juice (1 to 2 limes), divided
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) water
1 (15-ounce/428 g) can chickpeas, rinsed and drained
1 pound (454 g) diced butternut squash, thawed if frozen
1 cup (230 g) plain Greek yogurt or sour cream
1/4 cup (4 g) chopped fresh cilantro
Salt and freshly ground black pepper, to taste
8 corn tortillas, store-bought or homemade, warmed
1 cup (70 g) finely chopped red cabbage
1 jalapeño, seeded and sliced
1 large avocado, pitted, peeled, and diced
1 lime, cut into wedges
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Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
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In a large bowl, combine the taco seasoning, 1 tablespoon (15 ml) of the lime juice, olive oil, and water. Add the chickpeas and squash cubes and toss to coat well.
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Transfer the seasoned chickpeas and squash to the prepared baking sheet. Roast for 30 to 35 minutes, stirring occasionally, until the chickpeas are slightly crispy and the squash is tender.
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Meanwhile, in a small bowl, whisk together the Greek yogurt, remaining 2 tablespoons (30 ml) lime juice, and cilantro. Stir well. Season with salt and pepper.
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To assemble each taco, start with a bed of cabbage, top with roasted chickpeas, squash, jalapeños, and avocado. Drizzle some cilantro-lime sauce on top. Serve with additional lime wedges.s
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