These tacos are insane. Spicy, saucy, hearty, and utterly delicious. This is a must-try!
Origins of Tacos
Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source) Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.
How to Make These Tacos
These tacos were inspired by my love for fall and winter squash – especially butternut squash. Plus, they are easy to make, requiring just 30 minutes to prepare. What’s not to love? The core ingredients are roasted, spiced butternut squash and saucy, sautéed portobello mushrooms. Black beans are optional but add an extra boost of protein and fiber, which I’m all for. Let’s talk about the sauce tho. Adobo sauce originated in Spain where it was used as both a marinade and preservative. It’s believed that the sauce was then introduced in Mexico by Spanish explorers and enthusiastically adopted into Mexican cuisine. (source) My version of this sauce is adapted from my Chilaquiles sauce from way, way back, that I’ve since adapted into my go-to enchilada sauce. It’s smoky, hearty, perfectly spiced and marries the flavor of mushrooms and squash together beautifully. In other words, yum. I hope you all love these tacos! They’re: HeartySaucySavorySpicyVegetable-packedProtein- & fiber-richHealthy& So delicious These would make the perfect dish to serve to guests or to feed your family on nights when you’re all craving a twist on classic tacos. These are delicious on their own, but would also pair well with my Mexican Quinoa Salad Cups, Chipotle Black Bean Tortilla Soup, and Ginger Beer Margaritas. Just sayin’. If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers!
