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Export 17 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Arrange the butternut squash pieces on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until tender, about 20 minutes.
Step 2
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Boca crumbles, diced onion, chopped red pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
Step 3
Add the diced tomato and kidney beans to the skillet and continue to cook for another 5 minutes, stirring occasionally.
Step 4
Once the butternut squash is ready, add it to the skillet and mix well.
Step 5
Warm the taco shells according to the package instructions.
Step 6
Fill each shell with the vegetable and Boca crumble mixture. Top with vegan cheese and other toppings of choice.
Step 7
Mix all ingredients together in a bowl and set aside until ready to use.
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