Vegan Butternut Squash Baked Tacos With Chipotle Crema - Jalapeno Kitc

The Inspiration

When planning my Super Bowl Sunday menu, I realized I needed a game-day dish that would work for everyone at the table, including my vegetarian friend. Tacos felt like the perfect choice, but I wanted something hearty and satisfying without relying on cheese or meat. That’s when I thought of butternut squash! It’s naturally sweet, pairs well with bold flavors, and takes on a deliciously creamy texture when mashed. Blending it with taco seasoning and nutritional yeast gave it this spicy, cheesy taste that really brought the flavors together. To make them even more satisfying, I added refried pinto beans for a little extra protein, creating a balanced, filling bite. Baking them with a olive oil sealed the deal, no frying, just pure crunchy, flavorful goodness.

Of course, tacos need a great sauce, and I wanted a chipotle crema that felt just right while staying completely vegan, gluten-free, and nut-free. Traditional crema often relies on dairy, so I turned to avocado as a creamy, nourishing base. With unsweetened oat milk for smoothness, chipotle peppers for smoky heat, and lime juice for zest, this sauce came together beautifully. It’s the perfect balance of cool and spicy, tying everything together while making each bite even better. Now, I’ve got a dish that works for all of our dietary needs without sacrificing flavor, because no one should have to miss out on game-day tacos! If you’re looking for another game day recipe, try my Superfood Potato Skin Bar with Lentil Telepathy!

Kitchenware you’ll need:

• Baking Sheet: You can crisp up these delicious tacos right on the baking sheet!
• Food Processor: You’ll need a blender or food processor for the chipotlein this recipe to get to the right consistency. I recommend this Cuisinart food processor, it’s been a game-changer in my kitchen lineup!

Step by Step Directions:

These crispy, flavor-packed Vegan Butternut Squash Baked Tacos with Chipotle Crema come together easily in just a few steps! Here’s exactly how to make them:

Step 1: Boil the Butternut Squash

Bring a pot of water to a boil. Add 15 ounces of pre-cut butternut squash (cut into 1-inch pieces) and boil for about 10 minutes, or until fork-tender. Drain and let cool slightly.

Step 2: Preheat the Oven

Set your oven to 425°F to ensure it’s nice and hot for perfectly crisp tacos.

Step 3: Prepare the Butternut Squash Filling

In a mixing bowl, mash the boiled butternut squash. Add 2 tablespoons of taco seasoning and 1 tablespoon of nutritional yeast. Mash until fully combined and evenly seasoned.

Step 4: Warm the Tortillas

Heating the tortillas makes them more flexible and less likely to break when folding. On the stovetop, heat each tortilla in a dry pan over medium heat for 1-2 minutes per side. If using a microwave, stack the tortillas and cover them with a damp paper towel. Microwave for 45 seconds, flip the stack over, and microwave for another 45 seconds.

Step 5: Assemble the Tacos

Lay a warm tortilla flat and spread about ¼ cup of the butternut squash mixture on one side. Spread 1.5 tablespoons of refried pinto beans on the other side. Fold the tortilla in half and place it on a parchment-lined baking sheet. Repeat with the remaining tortillas.

Step 6: Brush with Spiced Oil

In a small bowl, whisk together 3 tablespoons of olive oil, ¼ teaspoon of garlic powder, and ¼ teaspoon of chipotle powder. Brush both sides of each taco with the mixture to help them crisp up beautifully in the oven.

Step 7: Bake the Tacos

Place the baking sheet in the preheated oven and bake for 15-18 minutes, flipping halfway through, until the tortillas are golden brown and crispy.

Step 8: Make the Chipotle Crema

While the tacos bake, add ½ an avocado, ½ cup of unsweetened oat milk, 1 chipotle pepper in adobo (use 2 for extra spice), the juice of ½ a lime, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder to a blender. Blend until smooth and creamy.

Step 9: Serve and Enjoy!

Remove the tacos from the oven and let them cool for a minute before serving. Dip them in the smoky chipotle crema and enjoy a crispy, flavor-packed bite!

FAQ: Butternut Squash Vegan Baked Tacos with Chipotle Crema

Can I make these tacos ahead of time?

Yes! You can prepare the butternut squash filling and chipotle crema up to two days in advance. Store them in airtight containers in the fridge. Assemble and bake the tacos just before serving for the best crispy texture. If you need to make them ahead of time, you can reheat in the oven for 10 minutes at 350°F.

How do I make these tacos extra crispy?

For extra crunch, make sure to brush both sides of the tacos generously with the spiced oil. You can also bake them on a wire rack placed over a baking sheet to allow even airflow, or broil them for the last 1-2 minutes of baking.

What can I use instead of refried beans?

If you prefer another protein source, you can use mashed black beans, cooked lentils, or even seasoned crumbled tofu. Just make sure to keep the mixture spreadable so it helps hold the taco together.

How spicy is the chipotle crema?

The spice level depends on how many chipotle peppers you use. One pepper gives a mild to medium heat, while two will add a bolder kick. If you’re sensitive to spice, start with half a pepper and adjust to taste.

Can I air fry these tacos instead of baking them?

Absolutely! Preheat your air fryer to 375°F and place the tacos in a single layer. Air fry for about 8-10 minutes, flipping halfway through, until crispy and golden brown.

What are the best toppings or sides to serve with these tacos?

These tacos pair well with a side of Mexican rice, guacamole, or a simple cabbage slaw. You can also drizzle extra chipotle crema on top or serve with salsa for added flavor.

How do I store and reheat leftovers?

Store leftover tacos in an airtight container in the fridge for up to three days. To reheat, bake at 350°F for about 10 minutes or air fry at 350°F for 5-6 minutes to restore crispiness. Avoid microwaving, as it can make the tacos soggy.

Is the chipotle crema nut-free and soy-free?

Yes! This chipotle crema is completely nut-free and soy-free, using avocado and unsweetened oat milk for creaminess instead of traditional dairy or nut-based alternatives.

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