Butternut Squash and Kale Tacos

  • Total Time: 50 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings


  • 1 red onion, diced

    2 Tbsp. neutral oil

    1 butternut squash, peeled and diced (about 3 cups)

    1/4 tsp. salt

    1/2 tsp. black pepper

    2 tsp. chili powder

    1 (3.35 oz.) package Plant Boss® Southwest Plant Taco Meatless Crumbles

    2 1/4 cups cool water, divided

    4 cups chopped kale


    Queso fresco and roasted pepitas for topping


    1. In large skillet over medium heat, sauté onion in oil for 3-5 minutes.
    2. Add butternut squash, salt, pepper, and chili powder, and cook for an additional 3-5 minutes.
    3. Combine Southwest Meatless Crumbles with 2 cups water and let sit 2-3 minutes.
    4. Add crumble mixture to skillet and cook 15 minutes.
    5. Add 1/4 cup water and kale to skillet. Cook until kale wilts slightly, 1-2 minutes.
    6. Assemble tacos in warmed tortillas: meatless crumbles, squash and kale mixture; top with queso fresco and pepitas.