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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

  • cubed peeled butternut squash (can substitute sweet potatoes) (3 cups)
  • taco seasoning (1 tbsp (15 mL))
  • corn tortillas (8)
  • fresh salsa (1/2 c (120 mL))
  • guacamole (1 c (240 g))
  • green onions, sliced (3)
  • 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: 210
Protein: 5 g
Carbohydrate: 39 g
Sugar: 5 g
Total Fat: 6 g
     Calories From Fat: 23%
Fiber: 9 g
Sodium: 650 mg

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