Butternut Squash & Black Bean Tacos

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  • 3 cups diced butternut squash
  • 1 teaspoon smoked paprika
  • 3 tablespoons extra virgin olive oil divided
  • 1-2 chipotle peppers in adobo diced
  • ½ cup diced red onions
  • 1 cup black beans
  • 1 teaspoon cumin
  • 1 avocado
  • 1 tablespoon lime juice
  • 6-8 corn tortillas
  • Lime


  1. Preheat oven to 425 degrees.
  2. In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.
  3. Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple mins and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.
  4. In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.
  5. Heat corn tortillas on skillet for 10-20 seconds per side.
  6. Top tortillas with squash, black beans, avocado crema, and squeeze of lime juice.


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