There’s this Mexican restaurant in my neighborhood that I go to basically all the time, partially because it’s über convenient, but mostly because it’s deee-lish. Anyway, they make this seasonal veggie taco that is so good I could probably eat it all the time, so I decided to recreate it. And might I say, it’s pretty on the money so give this a try.
Now, I know most people don’t associate kale and butternut squash with tacos and that is their loss. The squash is sweet and the kale is crunchy and the guacamole is guacamole which is known angel food. The best part about this recipe is if you throw some beans, rice, and sour cream it becomes a burrito! Burritos are good too!
6 pieces of cooked Butternut Squash (I would do this the night before, the squash needs to be baked for 40 mins at 375 degrees) *see photo for size approximation
1/3 cup Curly Kale
1/2 Sweet Onion
2 Flour Tortillas
3/4 cup Shredded Cheddar
4 tablespoons Guacamole (I bought this from my local market, but they hand make it so it still counts)
1/4 cup Chopped Tomato
Preheat the oven to 350 degrees. Pour a fine layer of olive oil on your skillet and place the butternut squash and the kale on it. Cook for about 5 minutes, or until slightly browned, then flip to the other side. When both sides are complete, move to plate and proceed to cook onion in skillet. Cook until onion is caramelized.
Place tortillas on a baking sheet, then put cheddar in the middle of tortilla. Stack kale, butternut squash, and onion on top of cheddar. Place in oven and cook for 10 minutes or until cheese starts to bubble. Spread guacamole on top of veggies and sprinkle tomato on top of that.
Fold in half and you are good to go!
Also, my neighbors dog came to visit me and he was so stinking cute so he deserves to be in this post.
Titus and tacos, what else does a girl need?