Vegan Butternut Squash Soft Tacos

February 21, 2021

If you lIke tacos, you will love this recipe. It can be made for breakfast, lunch, or dinner. It can also be served as a side dish, or over brown rice. I made it into soft tacos. It is very easy to make. The are the best soft tacos I have ever had!

This recipe is from the book Vegan Under Pressure, by Jill Nussinow: hmmmk Bean Sweet Potato Hash.

Course: Entrees

Cuisine: Mexican

Keyword: Vegetarian

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 8 Servings

Calories: 236.4kcal

Author: adapted from Vegan Under Pressure by Jill Nussinow


  • 1 tablespoon oil, optional. I used veggie broth to sauté
  • 1 cup union, chopped
  • 2 cups butternut squash, peeled and cut into 1 inch square pieces
  • 2 teaspoons mild or hot chili powder
  • 1/3 cup vegetable broth
  • 1 cup cooked red beans (use pre-cooked beans in previous recipe)
  • 1/4 cup scallions, chopped
  • 1/4 teaspoon salt, optional
  • Trader Joe’s Whole Wheat Tortillas


  • Quinoa
  • Trader Joe’s Organic Thick & Chunky Salsa
  • Hot sauce
  • 1 red onion, chopped
  • Pickled Jalapeño Peppers
  • Trader Joe’s Hummus Dip
  • Greens or salad (I combined arugula, spinach, kale, and lettuce)


  1. Heat a stovetop pressure cooker over medium heat or set the instant pot to sauté. Add the oil or veggie broth. Add the onion and cook for 2-3 minutes. Add the garlic and stir. Add the butternut squash and chili powder. Stir to coat the butternut squash with the chili. Add the vegetable broth and stir.
  2. Lock the lid on the pressure cooker or instant pot. Bring to high pressure; cook for 3 minutes (DO NOT overcook). Quick release the pressure. Remove the lid, tilting it away from you.
  3. Add the red beans, scallions, and salt (if using). Cook another minute or two, until the beans are heated through.
  4. Serve onto a tortilla and top with your desired toppings. Enjoy!


How did you modify this recipe? Please share in the comments. Thank you for sharing!

  • You May use black beans in place of the red beans.
  • You may wish to use pre-cooked beans out of a can. Remember to drain them.
  • You may use sweet potatoes in place of the butternut squash. In that case, I would recommend cooking the sweet potatoes on the stove, or baked in the oven. Again, be careful to not overcook them.
  • I included various greens as a topping for the tacos. I had previously mixed the greens for my salads. They include: kale, spinach, arugula, iceberg lettuce, mushrooms, & carrots.

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