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  • Prep-time: / Ready In:
  • Makes 5½ cups

Butternut squash adds an unexpected but delicious earthy sweetness to this flavorful breakfast hash, which also features green bell pepper, jalapeño, corn, black beans and warming spices to evoke some favorite flavors of Mexican cuisine. The luscious Lime Crema uses silken tofu to achieve a drizzly, sour cream–like texture that perfectly complements the cooked veggies. Enjoy this breakfast hash on its own or spoon the delicious jumble into warm corn tortillas for a morning twist on tacos that will leave you satisfied and nourished. 

Tip: A package of prepared squash cubes shaves off prep time, but if you have a fresh whole butternut squash, you can halve, seed, peel, and cube it.

Mexican Hash with Lime Crema in a cast iron skillet with tortillas

Ingredients

  • ½ 12-oz. package extra-firm lite silken tofu
  • 1 tablespoon lime juice
  • ½ teaspoon lime zest
  • ¼ teaspoon garlic powder
  • 3 to 4 tablespoons unsweetened, unflavored plant-based milk
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 fresh jalapeño chile, chopped
  • 3 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 1 12-oz. package chopped fresh butternut squash (3 cups)
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 cups frozen corn
  • 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh cilantro
  • 8 6-inch corn tortillas, warmed

Instructions

  1. For Lime Crema, place the tofu, lime juice, lime zest, and garlic powder in a food processor. Cover and process until smooth, gradually adding 3 to 4 tablespoons of plant-based milk until crema is the consistency of sour cream. Refrigerate until ready to serve.
  2. In an extra-large skillet cook onion, bell pepper, jalapeño, and garlic over medium 5 minutes, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth, the squash, chili powder, and cumin. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until squash is almost tender.
  3. Stir in corn and black beans; cook 2 to 3 minutes or until hot. Season with salt and black pepper. Sprinkle with cilantro. Drizzle with Lime Crema and serve with tortillas.
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Comments (15)

(4.6 from 5 votes)
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Karen2 weeks ago
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Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”. Click on print/save recipe and it will bring up an easy to print page.

Lee Ellman5 months ago
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If you make cashew cream as a regular part of your vegan life, as I do, use a couple of tablespoons or more, of it thinned with the lime juice etc. It makes excellent mock sour cream or crema. And honestly tastes better than even the creamiest silk tofu.

Samantha5 months ago
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Everything about this recipe looked great except the tofu based lime crema. How do you make your cashew cream??
TIA

Raewyn5 months ago
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Please describe the texture of the terms “Extra-firm” . . “Lite silken” tofu – they sound totally opposite, an oxymoron! – and maybe in USA there is such a label. But in Australia and maybe other countries “extra firm” tofu is just that: very firm – whereas “lite silken” would be soft, like the expression “soft as silk”. So if one lives outside the USA I guess one can just try and choose the tofu that probably fits the recipe, ie. firm, or silken, or in between. Thx for delicious recipes and very encouraging amazing health information!!

Lyn5 months ago
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Hi, silken tofu is different than the tofu to which you are referring. It is normally found in the asian food aisle and is NOT refrigerated. It comes in soft, firm, extra firm.

Maybe this link will work for you? The only brand I have ever seen this product in is Mori-Nu.

https://thrivemarket.com/p/mori-nu-extra-firm-silken-tofu?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=085696608051&utm_term=na&gclid=Cj0KCQjwuMuRBhCJARIsAHXdnqNrvL7z10dPeqWrNpQrSjlg5194aE135fVIu-RbkzTk4olS6L_0Z6saAhhhEALw_wcB

Chanda5 months ago
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What can you use to substitute the tofu?

Karen2 weeks ago
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Not a thing…

deb Dethlefs piecora5 months ago
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I want to be able to print recipues

Karen2 weeks ago
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Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”. Click on print/save recipe and it will bring up an easy to print page.

Rob Berg6 months ago
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I’m surprised you put corn in this Mexican Breakfast Hash with lime Crema. I love corn but have been told corn does little for you and may do more harm than good.
Is the corn just for the looks & taste?

Karissa6 months ago
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I thought it was pretty bland as written. I needed to add a lot more spice and feel potato would have been better texture-wise than the squash.

Sue Hunt7 months ago
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A great dish . Very tasty !!

Veronica Jessup7 months ago
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Need to know serving amount and how many

Karen2 weeks ago
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Above the recipe description it has: “Prep-time: 25 minutes / Ready In: 40 minutes Makes 5½ cups Print/save recipe”.

Becky7 months ago
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How long will the lime crema keep in he fridge?

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Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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