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.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 8 Servings
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
- 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)
- 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.
- 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.
- Add the red beans, scallions, and salt (if using). Cook another minute or two, until the beans are heated through.
- 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.