FILLING tacos, if we’re being honest.
I know it’s cliche to start the new year with an obviously healthy recipe, but it wasn’t intentional – really just something I made and photographed and wanted to show you because Jay’s all wahhhhhh I don’t eat meaaatttt and I’m all wahhhhhh I hate you.
So, we compromise. I make more vegetarian meals, but they have to include vinegary pickly things like chimichurri and cheese. All the cheese!
What would even be the point of a taco without cheese?
These are ACTUALLY good enough that you won’t miss the meat, I promise. Promise! You can really use any veggies you like, but the combination of shiitake mushrooms, kale, and butternut squash is great for me here. We of course use tortillas and feta to garnish, and salt and chili powder to season. Then the chimichurri is garlic, parsley, cilantro, red wine vinegar, and olive oil. On the squash, you could of course grab a whole one and cut it up yourself, but I love how easy the prepackaged stuff is. Same with the kale – you can prep your own, we just want it in big chunks.
So, let’s get to it! I start the veggies, then make the chimichurri, then finish the veggies, then we’re done. Ok? Great. Preheat the oven to 425F, and prep the mushrooms. We take the stems off and slice them thinly.
You could also serve some shredded chicken on the side for meat-eaters, but it’s really not necessary. The texture of the veggies with the cheese and chimichurri are plenty of flavor, and even just one taco is FILLING.
- FOR THE TACOS
- 2 cups cubed butternut squash
- 1 cup sliced shiitake mushrooms
- 4 cups torn kale leaves
- olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- soft flour tortillas, for serving
- crumbled feta, for serving
- cilantro leaves, for serving
- FOR THE CHIMICHURRI
- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- salt, to taste
- water, as needed
- Preheat the oven to 425F. Arrange the squash and mushrooms on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with the salt and chili powder. Roast for 20 minutes or until the butternut squash is nearly tender. Add the kale and roast for 5 more minutes to wilt slightly.
- Serve the vegetables in tortillas with the feta and chimichurri.
- For the chimichurri, combine all ingredients in a blender or small food processor. Add water 1 tablespoon at a time to achieve a thin sauce. Taste, and add as much salt as you'd like.