Our store sells cubed #ButternutSquash in 2 lb boxes so I often do back to back meals. If you're new to the blog, don't worry, it's not the only main ingredient I rely on. That said, yesterday's soup was the bomb and today's tacos are delish!
Source: Food 52 | Makes: 6 tacos | Time: 30 min
1 lb butternut squash, cubed
1 red bell peppers, chopped
Olive oil, to coat (I used Tubby Olive Persian lime infused EVO)
S&P, to taste
1/4 cup vegan mayonnaise
1 1/2 tbsp adobo sauce (from a can of chipotle peppers)
1 tbsp lime juice
1/2 can black #beans, mashed
1 crisp apple, diced
6 soft corn tortillas
Cilantro, to top (I actually forgot this, and didn't miss it)
Heat oven to 425° F.
Combine red pepper and butternut squash in a bowl. Toss with a tablespoon of olive oil to coat. Season liberally with salt and pepper. Spread evenly on a rimmed baking sheet. Roast for about 20 minutes, until tender and starting to brown, giving them a toss about halfway through the cooking time.
While the veggies are roasting, whip up the dressing. In a small bowl, combine the vegan mayonnaise, adobo sauce, and lime juice , and whisk together until smooth. Set aside.
Warm the black beans in a small pot on low. Smash the black beans a bit and add a little lime juice and olive oil to loosen them.
Char each side of the tortillas on the open flame of your gas stovetop. Each side takes about 45 seconds. Wrap them in foil or a tea towel to keep warm as you go. The other option is to pan fry them on the stovetop. Tortillas always need to be served warm!
When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle, and cilantro. Enjoy!