In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.
I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!
Creamy Kale & Spinach Squash Tacos
a creamy fall squash taco made infinitely better with an egg on top
- – 1 TBSP Olive Oil + 2 tsp, divided
- 1 small Delicata squash or half an Acorn squash
- 2 cloves garlic, minced
- 1/4 cup yellow onion, chopped
- 3 cups Kale, chopped stems removed
- 3 cups spinach, chopped
- 1 cup skim milk
- 1 TBSP whole wheat flour
- 1 oz fontina cheese
- 2 small wheat/corn tortillas
- optional: 1-2 eggs
- Preheat the oven to 350 degrees.
- Slice squash into half inch thick rounds, scoop out the seeds.
- Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
- Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
- Let garlic sweat for a couple of minutes.
- Add the kale and spinach and cook for 5-8 minutes.
- Once the kale and spinach is wilted, add milk and continue to stir gently.
- After 5 minutes add the flour and continue to stir until ingredients thicken.
- Take the pot off the heat.
- Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
- Take the squash out of the oven (after 25 minutes).
- To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
- Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.