Crispy vegan baked tacos filled with butternut squash & refried beans, served with a smoky chipotle crema. Gluten-free & delicious!

Scale

9 corn tortillas

15 oz butternut squash

15 oz can vegan refried pinto beans

2 tbsp taco seasoning

1 tbsp nutritional yeast

3 tbsp olive oil

1/4 tsp garlic powder

1/4 tsp chipotle powder

1/2 avocado

1/2 cup unsweetened oat milk

1 chipotle pepper in adobo (2 for extra spice)

Juice from 1/2 lime

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

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Boil your butternut squash. I bought precut butternut squash cut in about one inch pieces and boiled for 10 minutes until soft.
Preheat the oven to 425 degrees Fahrenheit.
Once your squash is boiled and cooled, combine in a mixing bowl with the taco seasoning and nutritional yeast. Mash and mix until well combined.
Warm your tortillas in a pan for 1-2 minutes each. If using the microwave, cover your stack of tortillas in a wet paper towel, microwave for 45 seconds. Split the stack is half and flip over (so the insides are now the ends of the stack) and microwave for another 45 seconds, still covered, until warm.
On half your tortilla, add about 1/4 cup butternut squash mixture on one side and 1.5 tbsp refried beans to the other side. Fold in half and add to your sheet pan. Do this for all 9 tacos.
In a separate dish, combine your olive oil, garlic powder, onion powder, and chipotle powder. Mix well. Brush your tacos on each side with the oil mixture to ensure they crisp up well.
Bake for 15-18 minutes or until they reach desired level of crispiness.
While your tacos are baking, combine your dipping sauce ingredients in a blender and blend until smooth.
Serve your tacos with the dipping sauce and enjoy.

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