Ingredients
Main Ingredients
- 2 cups butternut squash, chopped into 1/2″ cubes
- 1 (15oz) can chickpeas, drained and rinsed
- 1 tablespoon taco seasoning
- 2 tablespoons avocado oil
- 8 corn or flour tortillas (street taco size)
- 1 large avocado
- 1/4 cup sour cream, Greek yogurt, or vegan sour cream
- 1 teaspoon salt
- 2 teaspoons diced jalapeno (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the squash and chickpeas.
- Prepare Ingredients: Chop the butternut squash into 1/2-inch cubes. Rinse and dry the chickpeas thoroughly.
- Season and Toss: Drizzle 2 tablespoons of avocado oil onto a sheet pan. Add the chickpeas and butternut squash, then toss them together with the taco seasoning, salt, and black pepper to evenly coat.
- Roast: Spread the seasoned chickpeas and squash in a single layer on the sheet pan. Roast for 25-30 minutes, flipping halfway through to ensure even browning, until the squash edges are caramelized and the chickpeas are crispy.
- Make Avocado Lime Crema: While roasting, prepare the avocado lime crema by combining the avocado, sour cream (or yogurt/vegan sour cream), and diced jalapeno in a bowl for chunky texture, or blend in a food processor for a smoother consistency.
- Assemble Tacos: Once roasted, load each tortilla with a mix of chickpeas and squash. Drizzle with the avocado lime crema, and optionally garnish with fresh cilantro and a splash of hot sauce for extra heat if desired.
Notes
- For extra crispness, pat chickpeas dry before seasoning.
- You can substitute avocado oil with olive oil if preferred.
- Adjust jalapeno quantity based on heat tolerance.
- Street taco size tortillas make the perfect handheld portions.
- These tacos are easily vegan by choosing vegan sour cream or plain avocado crema.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
