Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 ripe avocados, pitted and peeled
  • 1 lime, juiced
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp salt
  • 8-12 corn tortillas
  • 1/2 cup pickled red onions
  • 1/2 cup crumbled cotija cheese

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed butternut squash and rinsed black beans with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway through, until edges are caramelized.
  4. While the squash roasts, mash avocados, lime juice, cilantro, and salt in a bowl until velvety but still slightly chunky.
  5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Layer each tortilla with avocado lime mash, roasted squash and bean mixture, pickled onions, and crumbled cotija cheese.