Butternut squash and Kale tacos

After making both tri tip and a fully rack of baby back ribs in the same week, I did the impossible – overdosed on meat.
Therefore, I focused on meatless recipes for the next week.

I was somehow not aware that Trader Joe’s sold their own low carb soft tortillas. I love the Mission low carb soft tortillas. I love them so much that I only buy them when I will be having guests, as I can’t be trusted with a bag of these on my own. So I wanted to check out the Trader Joe’s low carb soft tortillas.

While at Trader Joe’s, I also got the crumbled goat cheese. whenever I work with regular goat cheese, I seem to get more on my hands then in the dish. I really don’t normally shop at Trader Joe’s this much, but they’ve had some really fun (and convenient) products lately.

While there, I grabbed a bag of their pre-cubed butternut squash. I was in no mood to break down a freakin’ butternut squash on a weeknight. My sister brought over a slew of kale from her garden. Soon, the kale from my (back patio) garden shall be ready for the reaping!!

The verdict? I prefer the Mission low carb soft tortillas in taste and texture, but it’s a matter of preference. One of my friends said he preferred the TJ’s ones. Let me know what your preference is.

Print Recipe

Butternut squash and Kale tacos

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time55 minutes mins

Course: Main Dish

Cuisine: Italian

Servings: 6 Tacos

Calories: 1276kcal

Ingredients

• 1 bag of low carb tortillas

Filling

• 1 1/4 c onions or shallots
• 1 clove garlic
• 32 oz butternut squash, cubed
• 1 bunch kale
• 1/4 cup goat cheese crumbled
• 2 tablespoons olive oil
• 2 teaspoons cayenne pepper
• Salt & Pepper To taste

Instructions

• Mince up onion/shallots and garlic While mincing, have sauteepan heat up.
• Sautee garlic and onion/shallots in olive oil until brown (about 3 minutes)
• Add in butternut squash and saute until tender. Pierce with fork to confirm tenderness - it should easily go through the squash. While squash is cooking, wash/rinse (I use a salad spinner to get my kale completely dry) and tear up the kale into pieces. Just rip the leaves off the stem. Chuck the stems.
• Once the butternut squash is tender, add in the kale. If desired, add in a bit more olive oil. Sprinkle cayenne pepper, salt and pepper and stir occasionally. I can't handle spicy, so I am very frugal with the spice. Add to your desired taste.
• Once kale is cooked to desired texture, remove mixture from heat. Taste and apply additional seasoning, if desired.
• Clean out saute pan (or use clean pan) to heat up the tortillas, flipping on each side
• Spoon part of the mixture onto the tortilla. Sprinkle crumbed goat cheese on top. If desired, add additional toppings (such as avocado) onto tortillas.
  

Notes