Spicy Lime Portobello, Butternut, and Black Bean Tacos

Preheat oven to 400ºF.

Peel the butternut squash; cut squash and portobellos into bite-sized pieces. Toss with salt, pepper, and olive oil. Place on a baking sheet lined with parchment paper. Bake for 20-30 minutes, until the butternut squash is tender. Drizzle with 2 tablespoons lime juice.

Drain and rinse the black beans. Combine with lime zest, remaining 6 tablespoons lime juice, paprika, ginger, and cayenne.

Roughly chop the cilantro.

To assemble the tacos: place a layer of spinach on a tortilla; follow that with the black beans, butternut and portobello, some yogurt, and cilantro. Enjoy!

Inspired by and adapted from A Couple Cooks.