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Vegan Butternut Squash Tacos with Chipotle Black Beans (Gluten-free)

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Level: Easy

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Description

Vegan butternut squash tacos with chipotle black beans are bound to be your new favorite meal. Creamy and smoky roasted squash paired with spicy black beans, crunchy red onions, citrusy lime juice, and creamy avocado crema, all wrapped up in a small soft corn tortilla. Gluten-free, too. A perfect vegan Cinco de Mayo recipe.

Ingredients

  • 3 cups Diced Butternut Squash
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 teaspoon Smoked Paprika
  • ⅓ cups Red Onions, Diced
  • 1 whole Chipotle Pepper In Adobo, Chopped
  • 1 cup Black Beans
  • 1 teaspoon Cumin
  • 1 whole Avocado
  • 1 Tablespoon Lime Juice, Plus More To Serve
  • Salt To Taste
  • 8 whole Corn Tortillas
  • ¼ cups Cilantro, Chopped

Preparation

Preheat oven to 425ºF.

In a bowl, toss 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.

Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple of minutes and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.

In a blender or food processor, combine avocado, lime juice and remaining 1 tablespoon olive oil. Blend until smooth. Add salt to taste.

Heat corn tortillas on skillet for 10–20 seconds each side. Top tortillas with squash, black beans, avocado crema, squeeze of lime juice and cilantro.

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