Ingredients
-
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
3.35 oz. package Plant Boss Southwest Plant Taco Meatless Crumbles
2 ¼ cups cool water, divided
4 cups chopped kale
Tortillas
Queso fresco and roasted pepitas for topping
Directions
- In large skillet over medium heat, sauté onion in oil for 3–5 minutes.
- Add butternut squash, salt, pepper, and chili powder, and cook for an additional 3–5 minutes.
- Combine Southwest Meatless Crumbles with 2 cups water and let sit 2–3 minutes.
- Add crumble mixture to skillet and cook 15 minutes.
- Add 1/4 cup water and kale to skillet. Cook until kale wilts slightly, 1–2 minutes.
- Assemble tacos in warmed tortillas: meatless crumbles, squash and kale mixture; top with queso fresco and pepitas.
