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.