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Prep
Difficulty
Easy
Time
Estimate
30 mins
If the squash is not already roasted and pureed, make it first. Saute the onions and add the remaining ingredients, bring the soup up to a simmer. Warm the black beans and prepare the taco fillings. Sear the tortillas into crisps for the soup. Puree the soup, bring back up to a simmer. Assemble the tacos and serve together.
A flavorful squash soup is thickened with tortillas to become a dense and hearty vegan comfort food. Cover with all of your favorite toppings including avocados, sour cream, and a sprinkle of cheese if desired. If you are spice sensitive, start with a small amount and add more as you like. Canned or homemade pureed squash is called for in this recipe.
These vegetarian tacos are a great base and excellent option when serving all different types of food preferences. Take away the cheese for vegan or add a little grilled meat for those who want it.
