Ingredients:

  • 1.5 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 large ripe avocado
  • 2 tbsp vegan mayo
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 2 tbsp water
  • 8 corn tortillas
  • 15 oz can black beans, drained and rinsed
  • ½ red onion, thinly sliced and pickled
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, smoked paprika, cumin, salt, and pepper in a large bowl until evenly coated.
  3. Spread the squash on the pan in a single layer, ensuring pieces are not touching to avoid steaming.
  4. Roast for 25-30 minutes, flipping halfway through, until edges are charred and centers are tender.
  5. Combine avocado, vegan mayo, lime juice, cilantro, and garlic in a blender and pulse until velvety.
  6. Slowly add water one tablespoon at a time until the sauce reaches a drizzle-able consistency.
  7. Heat a dry skillet over medium-high heat and char tortillas for 10-15 seconds per side until pliable.
  8. Assemble tacos by spreading avocado sauce on a tortilla, then layering black beans, roasted butternut squash, pickled red onions, and a squeeze of fresh lime.