Ingredients:

Filling: 

  • 2 cups peeled and diced butternut squash
  • 2 cups diced shiitake mushrooms, stems removed
  • 1 cup diced crimini mushrooms
  • 1/2 medium yellow onion, diced
  • 3 tbsp. olive oil
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. ground coriander
  • 2 cloves garlic, minced
  • 1 large mushroom, diced
  • Salt and pepper to tasteSlaw: 
  • 3 cups shredded cabbage
  • 2 cups diced tomatoes
  • 1/2 cup chopped cilantro
  • 3 tbsp. lime juice
  • 2 tbsp. olive oil
  • 2 avocados, peeled, pitted and diced
  • 2 jalapeños, thinly sliced
  • Salt and pepper to taste

 

  • 8 corn tortillas, warmed
  • 3/4 cup sour cream (optional topper)

 

Directions:

Prep: 20 minutes, Cook: 25 minutes, Serves: 4

  1. Preheat oven to 400°F. Toss all filling ingredients together in a medium bowl. Place in a large roasting pan and bake for 20 minutes
  2. Combine all slaw ingredients in a large mixing bowl and lightly toss
  3. Fill tortillas with mushroom butternut squash filling, then top with slaw and sour cream, if you like

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