Sometimes, just sometimes, I eat tacos for breakfast (and it took every ounce of willpower not to put a poached egg on top).
This meal is a continuation from Friday. I made a double batch of the chimichurri, knowing I wanted to make something else with it. These tacos are easy to throw together and would also work well with sweet potatoes (I just happen to have a hunk of butternut squash that needed using!)
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Ingredients
- 3 cups cubed butternut squash
- 1/2 medium onion
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 cup cooked quinoa
- 3 ounces goat cheese
- 4–6 corn tortillas
- Lettuce
- Chimichurri Sauce
- 2 jalapeños*
- 4 green onions
- ½ cup cilantro
- 1 clove garlic
- 2 tablespoons olive oil
- Juice from 1 lime
- 2 teaspoons honey
- toppings
- Extra Cilantro
- Greek Yogurt
- Lime Juice
Instructions
- Preheat oven to 375˚. Thinly slice onions and cut butternut squash into 1/4″-1/2″ cubes. Toss with olive oil and cumin. Roast until tender, 20-30 minutes; depending on size of cubed butternut squash.
- While butternut squash cooks, whip up quinoa and Chimichurri (I had both in the refrigerator).
- Once butternut squash is done, toss together with quinoa, chimichurri, and goat cheese.
- Heat tortillas and layer in lettuce and butternut squash. Top with extra cilantro, a squeeze of lime juice, or greek yogurt if desired.
Notes
*Adjust based on your spiciness choice. Remove seeds and reduce to 1 jalapeño if wanting less spice.
HalfBakedHarvest says
YUM!! I love everything about these! Everything!
Carrian Cheney says
I totally have to try this. It looks amazing
Warm Vanilla Sugar says
Woot!! These rock my world, Erin!! Love all the colours in there 🙂
Alex Caspero MA,RD says
Yum! These look amazing! I love tacos and could eat them for every meal of the day. Love the colors!
Laura says
So stoked that you posted this! It’s perfect transitional weather kind of food. We still have butternuts around, but I always want to eat foods with more of a warm weather vibe this time of year. This meets me right in the middle. I want jalapeño chimichurri way too bad. Beautiful, Erin!
elalderson says
Thanks Laura! I’m feeling the same way but I had this lonely butternut squash to use 🙂
Daniela @foodrecipeshq says
My Quinoa is white. Why is yours brown? I’d love to try your lovely recipe!
elalderson says
Hi Daniela- Quinoa actually has many varieties with the three most popular being white, red, and black. I use whatever I pick up at the store, so you could definitely use white here!
sarah kieffer says
So.good. And, tacos for breakfast sounds delicious to me! 🙂
thelittleloaf says
Nothing wrong with tacos for breakfast! This dish looks fab.
Do you always use red quinoa? In the UK it’s easier to find white quinoa in the shops – I’ve read that red is higher in calories but lower in fat but doesn’t seem like there’s much of a difference nutritionally or taste-wise?
elalderson says
Honestly, from what I’ve read (and tasted) there isn’t much of a difference. I tend to trend towards red and black just because it gives dishes a little extra pop of color. I’ve also been known when I’m running low, I’ll mix a couple of the colors together!
Kristy Gardner says
Oh I love tacos!!! I just posted my taco recipe for sriacha fish tacos. I
guess with Cinco de Mayo coming up, they’re all the rage. But to be
fair, tacos are always all the rage to me – I love em! LOVE em!
….p.s. always put an egg on it 😉
Sarah Crowder says
These look SO GOOD. Glad you mentioned the sweet potato swap because we always have those on hand.
Kelley says
I’m all over the tacos for breakfast. Or lunch or dinner for that matter. These are gorgeous, Erin!
Kathryn says
I want my life to involve tacos for breakfast more often.
Aaron says
I’d really like to make these, however I think the recipe is incomplete, I’ve done a lot of cooking, but it seems the how to mix the Chimichurri Sauce is missing. The Ingredients are there, am I to assume to use a food processor on the ingredients? Also what is the asterisk next to the Jalapenos for? I would assume yet again it is to change quantity depending on how spicy one wants them. Do I remove the seeds, and innards of the peppers or use them too? Is there a link to make the sauce somewhere else? I really don’t like making guesses in the kitchen, with me that;s when things go wrong. I really can’t wait to try this, it does look and sound wonderfully tasty. Thanks for the help and for sharing this.
erin says
Hi Aaron, the link to make the chimichurri sauce dropped out of the recipe but I’ve added it back in. Here it is as well: https://naturallyella.com/2013/04/26/avocado-mozzarella-and-jalapeno-chimichurri-grilled-cheese/
Jules says
Hi, what kind of goat cheese did you use? a soft or a hard one? 🙂
erin says
Soft!