Recipes from around the world
VERSILFOOD

Mexico

Vegan Tacos with Porcini, Pumpkin and Kale

35 minutes

Easy

Serves 4

Important notice: this recipe may cause sudden taco cravings.

Colorful, convivial, irresistible: tacos are the symbol of Mexican cuisine, an explosion of flavors wrapped in a warm tortilla. In this vegan version, the sweetness of roasted pumpkin meets the intense notes of Versilfood Sliced Porcini, creating a surprising balance.

A fresh and tasty dish, ready in just a few minutes, where the quality of the ingredients enhances every bite.

Ingredients

300 g delica or butternut squash, cleaned
150 g kale, cleaned
200 g Versilfood Sliced Porcini
1 avocado
3 garlic cloves
Sweet paprika, to taste
Extra virgin olive oil, as needed
Salt and pepper, to taste
4 corn tortillas

Preparation

Cut the squash into cubes and season with olive oil, salt, paprika, and one garlic clove. Roast in the oven at 200°C (390°F) for 20–25 minutes, until tender and lightly golden.
Meanwhile, sauté the kale in a pan with olive oil, garlic, a pinch of salt, and pepper, adding a splash of water to help it cook. Cook for about 10 minutes, until tender.
In another pan, cook the Versilfood Sliced Porcini with olive oil, garlic, salt, and pepper for about 5 minutes, stirring gently to keep their texture intact.
Slice the avocado and, if desired, season it with a few drops of lemon juice, salt, and pepper.
Warm the tortillas and assemble the tacos: start with a base of kale, then add the roasted squash, avocado, and finish with the warm porcini mushrooms.
Serve immediately, when the aromas come together in a perfect balance of sweetness, intensity, and freshness.