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4.50 from 4 votes

Butternut Squash Tortillas

Three ingredient, grain-free, gluten-free, and vegan Butternut Squash Tortillas! These Butternut Squash Tortillas are super tasty! Double the recipe for more!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 tortillas
Author: Jenné Claiborne

Equipment

Ingredients

  • 1/4 raw butternut squash peeled
  • 1/2 block block firm tofu
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

Mushroom & Pepper Taco Filling

  • 1 red bell pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 2 cloves garlic minced
  • 1 lb oyster mushrooms or mix of mushrooms
  • 1 tsp dry oregano
  • 1/2 tsp sea salt + more to taste

Instructions

  • Preheat oven to 350° and line a baking sheet with parchment paper.
  • Shred raw butternut squash on the largest holes of a cheese grater.
  • Blend the tofu with nutritional yeast, garlic powder, and salt in a food processor until creamy.
  • Transfer the grated butternut squash and tofu to a mixing bowl and stir thoroughly.
  • Place 6 scoops of the mixture (about 1/4 cups each) onto a baking sheet lined with parchment paper. Give plenty of room between each. Use a spatula to spread the mixture to make a round very thin tortilla shape. Should be about 1/8" thick.
  • Bake the tortillas for 40 minutes in the oven or until the edges are golden and curved upwards, and the tortilla is dried through. They should easily peel off of the parchment paper after cooling for a few minutes.
  • Serve warm.

Mushroom & Pepper Taco Filling

  • Warm oil in a large skillet on medium high heat.
  • Add the peppers, onions, and garlic, plus a sprinkle of sea salt.
  • Reduce the heat to medium, and sauté until the veggies are tender.
  • Add the mushrooms and oregano, along with another pinch of salt, and sauté for 15 minutes, or until tender and juicy.
  • Season to taste with more salt.

Notes

Recipe Pro Tips:
  • Hand shred the butternut squash for the best texture. 
  • Use firm or extra firm tofu. Soft and silken tofus contain too much water and won't bind well.
  • For blending the tofu, I recommend using a food processor or Ninja (or similar) to avoid tofu being stuck at the bottom of a tall blender.
  • Bake the tortillas on parchment paper or a silicone baking sheet. Aluminum foil is not a suitable substitute. The tortillas will stick to it.
  • To know if the Butternut Squash Tortillas are finished cooking, look for the edges to be golden and curved upwards. They should be dry all the way through.
  • Allow the tortillas at least 5 minutes to cool before removing from the parchment paper. They should peel away from the paper easily.
  • Reheat the tortillas in the toaster oven at 350° for 5-10 minutes. Or reheat them in a greased skillet over medium heat for 5-10 minutes.
  • Freeze them by stacking the tortillas, separated by a square piece of parchment paper between each tortilla. This way they will not stick together. You can easily remove one (or a few) from the freezer for a quick meal. Reheat the frozen tortillas as you would fresh ones. Just give them more time to warm up. No need to thaw first.

Nutrition

Calories: 83kcal | Carbohydrates: 12g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 405mg | Potassium: 519mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3985IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 2mg