Vegan Street Tacos

Vegan Street Tacos

We’ve had this butternut squash sitting on the kitchen counter for about a week; I just didn’t know what to make with it. Then suddenly it hit me: Vegan Street Tacos with roasted butternut squash, pico de gallo, and cilantro lime cream sauce! Street tacos are typically sold out of stands or trucks, only have a few ingredients, and are eaten by hand. These vegan street tacos fit the bill; they’re made with soft corn tortillas wrapped around four very flavorful ingredients, but can be made in the comfort of your own cocina!

These are so simple and so tasty, I made these for dinner last night and I can’t wait to get home tonight to have leftovers! These tacos can be made with a myriad of ingredients so feel free to be creative. You can use brown rice, quinoa, pinto beans, sweet potatoes, tempeh, tofu, zucchini, chickpeas, the list is almost endless!

Share your favorite street taco ingredients in the comments section below!

1 medium-size butternut squash, peeled and diced into bite-size pieces
1 tsp olive oil
1 ripe tomato, diced
1/2 cup red onion, diced
1 jalapeño or serrano pepper, diced very finely
4 Tbsp lime juice, divided
1/2 cup silken tofu
1/4 cup fresh cilantro
2 cups black beans, cooked
salt & pepper to taste
8 soft corn tortillas

Preheat oven to 425°

Place diced butternut squash in a lightly oiled shallow baking dish or roasting pan, drizzle with a little olive oil and season with salt and pepper. Roast butternut squash for about 20-25 minutes, stirring once.

Pico de gallo: In a small bowl, combine tomato, onion, pepper, 2 Tbsp lime juice, and a dash of salt. Stir well and set aside.

Cilantro lime cream sauce: Combine in blender or food processor silken tofu, cilantro, 2 Tbsp lime juice and a pinch of salt. Blend or process until smooth and creamy.

Heat black beans in a small sauce pan over medium heat, adding water if necessary. Heat the corn tortillas in a heavy skillet, turning frequently.

Assemble tacos: Place a warm corn tortilla on a plate, add some black beans, roasted butternut squash, pico de gallo, and top with cilantro lime cream sauce. Repeat this process for the remaining tortillas. Eat with hands.

Servings: 8 tacos
Per serving: 254 calories (22 from fat), 2.4g total fat, 0g saturated fat, 0mg cholesterol, 168mg sodium, 47.1g total carbohydrate (9.9g dietary fiber, 2.9g sugar), 13.4g protein, 77% vitamin A, 20% vitamin C, 10% calcium, 18% Iron

  • Good Points: High in protein, dietary fiber, magnesium, phosphorus, potassium, thiamin, and Vitamin A
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  1. These sound delicious! I am going to try them this week. I love all of your recipes, thanks!!

  2. Wow-these look so good! I wish I had “suddenly it just hit me” moments like this!!

  3. Hi Patrick i am new to your site love the Tacos and i will send some ideas next week.

  4. YUM! The leftovers are just as good made into a salad!
    Thanks- this one’s a keeper!

  5. […] This handy little dish has actually been around for a while…like a few centuries. Before the Europeans actually came to the New World, the people of Mexico were eating tacos. And why not? There’s a lot to love about these folded tortillas. Starting with the fact that you can load them up with just about any filling.  From beef to pork, veggies to seafood, the mighty taco is the vessel of culinary dreams. There are many traditional taco recipes out there, so we were psyched to find two great options for this Cinco de Mayo, including one for our vegan friends: Fresh Fish Tacos by The Organic Kitchen, and Vegan Street Tacos by The Vegan Road. […]

  6. This is an AMAZING recipe!! I have made these twice now and they get better each time! The cilantro crème fraiche is killer! I am a lover of sour cream with tacos/burritos and since going vegan I have found the substitutes to be rather, well, “blah”… fatty and ‘tofu-y’- so when I found this delicious recipe with it’s tart creaminess I fell in love! I roasted sweet potatoes for these tacos, cubed and tossed with a little veggie broth, salt and pepper and a dash of liquid smoke- yum! Also making your own corn tortillas really sets this meal apart.
    I can’t say enough about it. Delicious.

    • Hey Abigail! Thanks for the awesome comments! We love this one too and make it once a week or so, definitely one of our faves! 🙂

  7. […] 12. Vegan Street Tacos – Take street food in a new direction with this vegan version of tacos. Fiber-filled black beans, cubes of lightly roasted butternut squash, and pico de gallo are folded into soft corn tortillas and topped with a tofu-based cilantro cream for a dollop of protein. It’s a colorful, powerfoods-loaded way to quench a craving, especially when food trucks are out of reach. […]

  8. […] Photo: The Vegan Road […]

  9. […] The Next Thirty The Vegan Road […]

  10. Made these today, but I substituted 1/2 a ripe Haas avocado for the tofu. It was delicious! Will definitely be making these again.

    • Awesome! Great substitution by the way! I was at a restaurant in LA recently and had these amazing fried avocado tacos. Delicious! 🙂

  11. […] And here is the healthy dish link […]

  12. […] Image: The Vegan Road […]


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