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

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.