These tacos are simple and spicy. They're great to make when you dont have a lot of time and need something tasty and easy to make. It's the only vegetarian tacos I can get my husband to eat. Top them with some fresh or pickled jalapenos for an extra kick. This recipe can also be found at charlieforstar.com.
1 tablespoon oil
1 cup small-dice onion
1 teaspoon chipotle powder or chili powder
1 teaspoon salt
2½ cups small-dice butternut squash
½ cup vegetable broth
queso fresco crumbled
fresh or pickled jalapeños (optional)
Step 1: Cook Onions
Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes.
Step 2: Add Squash & Broth
Add the squash and broth, stir to coat the squash.
Step 3: Cook
Cover and cook until it’s knife-tender, about 10-15 minutes.
Step 4: Assemble
Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalapeños, and other toppings of your choice.