Refried Butternut Tacos | Plant-Based Recipes

Ingredients

• 13.4 oz cannellini beans, drained and rinsed
• 6 oz diced butternut squash
• 4 oz red grapes
• 1 jalapeño, deseeded and minced
• 0.25 oz cilantro, leaves and tender stems minced (divided)
• 1 lime, juiced (divided)
• 2 tbsp vegan butter
• 1/2 tbsp agave
• 2 oz shredded green cabbage
• 6 yellow corn tortillas
• 1/4 cup pumpkin seeds
• 1 1/2 tsp hot sauce
• 1 tbsp + 1 tsp olive oil*
• Salt*
• Pepper*
• *Not included
• Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
• For full ingredient list, see Nutrition.
• ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~