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  1. Recipe

Butternut Breakfast Tacos

4 servings

Source: Your Body in Balance by Neal Barnard, MD; recipe by Lindsay Nixon

About the Recipe

210 Calories · 5 g Protein · 9 g Fiber


Makes 4 Servings

  • 3 cups cubed peeled butternut squash (can substitute sweet potatoes)
  • 1 tbsp (15 mL) taco seasoning
  • 8 corn tortillas
  • 1/2 c (120 mL) fresh salsa
  • 1 c (240 g) guacamole
  • 3 green onions, sliced
  • Fresh cilantro chopped
  • hot sauce


  1. Preheat oven to 375 F (191 C) and line a baking sheet with parchment paper. Rinse squash cubes under cold water and shake off excess. Toss with taco seasoning until coated. Arrange in a single layer on pan and roast for 30-40 minutes, or until fork-tender and browning, flipping halfway.

  2. Spoon cooked squash into corn tortillas. Top with salsa, guacamole, onions, and cilantro. Drizzle with hot sauce and serve. Note: For heartier tacos, you can add refried beans or black beans. To make homemade guacamole, mash a ripe avocado and stir in lime juice, ground cumin, chopped onion, and chopped cilantro.

Nutrition Facts

Per serving

Calories: 178 kcal
Fat: 6 g
     Saturated Fat: 1 g
     Calories From Fat: 30%
Cholesterol: 0 mg
Protein: 5 g
Carbohydrates: 26 g
Sugar: 4 g
Fiber: 7 g
Sodium: 652 mg
Calcium: 93 mg
Iron: 1.6 mg
Vitamin C: 25 mg
Beta-Carotene: 2390 mcg
Vitamin E: 1.8 mg

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