I showed you the other meal from my Plated box last week. The second meal sounded really delicious too, vegetarian butternut squash tacquitos. I decided to doctor this one up a bit to stretch it. I was having two of my Delta Gamma friends over and this meal was only for two. I was very happy with the results!
I added a can of black beans for protein and sauteed the slaw since I am not a fan of raw onions. I do wish I would have used the entire chipotle pepper, but I am not afraid of spice, you may not be. This is a crowd pleasing vegetarian meal and very customizable. You can add meat, you can top them with guacamole and sour cream, you can change up the slaw ingredients...shall I stop here?
Again Plated did not compensate me in any way and I paid for this box out of my own pocket. All opinions are my own. And my opinion is still that Plated is my favorite of the meal boxes I have tried. So try them out, or at least try this recipe out on your own! I definitely plan on making it again. Full recipe to follow the montage.
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| I will admit I added some guac and sour cream after! |
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| This is what Plated gave me. I love their font. |
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| Wrap the tortillas up in foil to warm them up and get pliable. It's like drinks on a first date! |
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| Chop half the chipotle and the onion. Curse your contacts twice after. |
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| Mix up the filling. I added the black beans here. I think adding some taco seasoning or sauce would have been good here too, just saying. |
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| The sauce is being made all the while too. The milk kind of freaked me out but it worked! |
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| Fill your tortillas with the veggie goodness. |
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| And roll them on up to bake |
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| I decided to saute my slaw |
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| Pretty Maidens all in a row! |
10 ounces butternut squash
1 red onion
1 chipotle pepper in adobo
2 ounces baby spinach
6 corn tortillas
1 14 ounce can chopped tomatoes
4 ounces milk
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 tablespoon white wine vinegar
½ teaspoon dried oregano
1 cup shredded red cabbage
1 cup shredded carrots
3 tablespoons olive oil
kosher salt black pepper
Preheat oven to 450°F. Place squash in a
medium pot and cover with water by 1-
inch. Generously season water with salt
and boil over high heat. Boil until squash
is tender, 8-10 minutes, then drain. Peel
onion, halve, and thinly slice. Finely
mince half of chipotle pepper. Rinse
spinach and roughly chop. Stack
tortillas, wrap in foil, and place in oven
to warm, 10 minutes. Save remaining
chipotle pepper for another use or heck, use it all. In a medium pan over medium heat,
combine chopped tomatoes and their
juices with as much chopped chipotle
as desired. Simmer until
sauce is warmed through and flavors
have melded, 3-4 minutes. Add half of
milk and simmer until warm and creamy,
5 minutes. Season with ¼ teaspoon salt.
Remove from heat and set aside. Save
remaining milk for your morning coffee. Line a baking sheet with foil and rub ½
tablespoon olive oil onto foil. In a
medium bowl, using a potato masher or
fork, mash butternut squash until
smooth. Fold cheese mix and spinach
into squash until well combined. Season
with ¼ teaspoon salt and pepper as
desired. Lay warmed tortillas on a clean dry
surface. Spoon ⅓ cup filling in a straight
line across the middle of each tortilla,
then roll up as tightly as possible and
place on foil-lined baking sheet, seamside
down . Rub tops of
taquitos with ½ tablespoon olive oil,
dividing evenly, and bake on top rack of
oven until crisp, about 12 minutes. While taquitos bake, wipe bowl from
filling clean, then add vinegar, oregano,
and 2 tablespoons olive oil and whisk
together. Add cabbage, carrots, and
onion to bowl with dressing and toss to
coat. Season with ¼ teaspoon salt. Return pan with tomato sauce to
medium heat and warm through, about 2
minutes. Divide taquitos between 2
plates, top with tomato sauce, and serve
with slaw.
I added a can of drained black beans and sauteed the slaw. That is optional for you.
Happy Cooking!
Missy
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