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Butternut squash and Kale tacos

Prep Time10 mins
Cook Time15 mins
Total Time55 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 Tacos
Calories: 1276kcal

Ingredients

  • 1 bag of low carb tortillas

Filling

  • 1 1/4 c onions or shallots
  • 1 clove garlic
  • 32 oz butternut squash, cubed
  • 1 bunch kale
  • 1/4 cup goat cheese crumbled
  • 2 tablespoons olive oil
  • 2 teaspoons cayenne pepper
  • Salt & Pepper To taste

Instructions

  • Mince up onion/shallots and garlic While mincing, have sauteepan heat up.
  • Sautee garlic and onion/shallots in olive oil until brown (about 3 minutes)
  • Add in butternut squash and saute until tender. Pierce with fork to confirm tenderness - it should easily go through the squash. While squash is cooking, wash/rinse (I use a salad spinner to get my kale completely dry) and tear up the kale into pieces. Just rip the leaves off the stem. Chuck the stems.
  • Once the butternut squash is tender, add in the kale. If desired, add in a bit more olive oil. Sprinkle cayenne pepper, salt and pepper and stir occasionally. I can't handle spicy, so I am very frugal with the spice. Add to your desired taste.
  • Once kale is cooked to desired texture, remove mixture from heat. Taste and apply additional seasoning, if desired.
  • Clean out saute pan (or use clean pan) to heat up the tortillas, flipping on each side
  • Spoon part of the mixture onto the tortilla. Sprinkle crumbed goat cheese on top. If desired, add additional toppings (such as avocado) onto tortillas.

Notes

Nutrition

Calories: 1276kcal | Carbohydrates: 71g | Protein: 57g | Fat: 85g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Cholesterol: 238mg | Sodium: 2548mg | Potassium: 620mg | Fiber: 4g | Sugar: 4g