Chipotle-Roasted Butternut Squash Tacos
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
1 lb. peeled and cubed butternut squash (about 5 cups)
2 Tbsp. extra-virgin olive oil
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
¾ tsp. kosher salt, divided
1 poblano pepper, seeded and cut into strips (sub bell pepper of choice)
1 (15-oz. can) black beans
2 tsp. adobo sauce (from a can of chipotle peppers in adobo sauce)
8 small corn tortillas, warmed
Pickled red onion for garnish
Creamy Avocado Sauce
1 cup fresh cilantro leaves and stems
½ medium ripe avocado slice remaining half and use as garnish
¼ cup fresh orange juice (from 1 orange)
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lime juice (from 1 lime)
½ fresh jalapeño, seeds and ribs removed (optional)
½ tsp. salt
Instructions
Preheat oven to 425°F. Toss butternut squash with 2 Tbsp. olive oil, chili powder, smoked paprika, cumin, and ½ tsp. salt. Arrange in a single layer on a rimmed baking sheet. Bake for 15 minutes.
Remove from oven and add poblano pepper slices and a touch more oil; toss to incorporate with spices. Place pan back in the oven for another 15 to 20 minutes, or until squash is tender.
Meanwhile, prepare Avocado Sauce by combining cilantro, avocado, orange juice, olive oil, lime juice, jalapeño (if using), and salt in a small blender (such as Nutribullet) or food processor; blend until smooth. (You may need to add a splash of water or extra olive oil to thin out the sauce for more efficient blending.)
Drain and lightly rinse the black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce and remaining ¼ tsp. salt. Add to pan of roasted vegetables and toss well to incorporate with spices.
To assemble tacos, add a small amount of sauce to each tortilla, and top with vegetable and bean mixture. Spoon extra sauce overtop, and garnish with pickled red onion, extra cilantro, and the remaining half of avocado (sliced).
