The next time you’re craving stir-fry flavors, skip the chopsticks and pile this tasty assortment of colorful veggies into spicy vegan tacos. To make the filling, the vegetables are quick-steamed in a skillet, then finished with a sauce made with ginger, garlic, tamari, and rice vinegar that gets a bit of heat from red pepper flakes. Feel free to switch out the vegetables for whatever is in season, but try to include a variety of textures. You can also use the filling to make burritos with rice.

Note: Soy sauce contains gluten. To make this recipe gluten-free, use gluten-free tamari sauce.

By Carla Christian, RD, LD,

Ingredients

  • 1 large butternut squash, peeled, seeded, and cut into ¾- to 1-inch cubes (6 cups)
  • 8 ounces button mushrooms, sliced (3 cups)
  • 2 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 2 tablespoons cornstarch
  • 5 teaspoons low-sodium tamari or soy sauce (see note in intro)
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons unseasoned rice vinegar
  • 1 teaspoon crushed red pepper
  • 4 cups coarsely chopped Swiss chard
  • 24 6-inch white corn tortillas, warmed
  • ¼ cup thinly sliced scallions (white and green parts)

Instructions

  • Combine the squash and ¼ cup water in a 12-inch nonstick skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 6 to 8 minutes. Stir in the mushrooms, broccoli, and carrots. Simmer, covered, for 5 minutes more.
  • Combine the cornstarch, tamari, garlic, ginger, vinegar, and crushed red pepper in a small bowl. Stir in ¼ cup water.
  • Add the tamari mixture and Swiss chard to the vegetables in the skillet. Cook for 1 minute, stirring occasionally and adding ¼ to ½ cup water to reach the desired consistency.
  • Spoon the vegetable mixture onto doubled tortillas and sprinkle with scallions. Fold or roll up tortillas. Serve immediately.
Nutritional Information:

Per serving (3 tacos): 407 calories, 84 g carbohydrates, 14 g protein, 4.8 g total fat, 0.8 g saturated fat, 0 g cholesterol, 402 mg sodium, 13 g fiber, 6 g sugar

Note: Nutritional information is provided as an estimate only.

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Comments (1)

(5 from 3 votes)

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Connie

This was Delicious!! It took only a fraction of time that it said, only about 15 minutes cooking time. I prepared as I cooked so it was done in no time at all. I didn't have Swiss chard so used kale and it was GREAT!! This recipe and the Mango Black bean tacos are my favorite tacos ever!! Thanks for such a tasty and nutritious meal.

About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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