Sheet Pan Squash Tacos - Jackie Sobon - Lets Cook That Book

Ingredients

• 2 cups (270 g) diced and peeled butternut squash
• 2 cups (160 g) chopped baby bella mushrooms
• 1 can (15 ounces, or 425 g) black beans, drained and rinsed
• 1 cup (160 g) chopped yellow onion
• 1 tablespoon (15 ml) sunflower oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt, or more to taste
• ¼ teaspoon dried oregano
• ¼ teaspoon paprika
• Pinch of cayenne pepper
• 2 cups (295 g) chopped tomatillos, with husks removed
• 8 corn tortillas
• 1 cup (55 g) shredded cabbage
• 1 jalapeño, thinly sliced
• 8 small lime wedges