Roasted Butternut Squash Tacos with Crisp Apple & Chipotle-lime Drizzle

Heat oven to 425ºF.

Peel butternut squash and chop into cubes. Chop red pepper into wedges suitable for a taco. Combine red pepper and butternut squash in a bowl. Toss with a tablespoon or two of olive oil to coat. Season liberally with salt and pepper.

Spread evenly on a rimmed baking sheet. Roast for about 20 minutes until tender and starting to brown, tossing them about halfway through the cooking time.

While veggies are roasting, whip up the chipotle-lime dressing. Combine all dressing ingredients into a small bowl and whisk together until smooth. You can add salt to taste and more chipotle sauce to taste. Set aside.

Warm black beans or refried beans in a small pot on low on the stovetop. Smashing the black beans a bit and add a little lime juice and olive oil to loosen them.

Dice the apples. Set aside.

Char each side of the tortillas on the open flame of your gas stovetop, if possible. Each side takes about 45 seconds to get a nice char on each side. Wrap them in foil or a tea towel to keep warm as you go. The other option is to pan fry them on the stovetop. Tortillas always need to be served warm!

When everything is ready, assemble tacos with beans, veggies, apple, chipotle drizzle and cilantro.