Sheet pan butternut squash tacos with black beans | Recipe Cart

Ingredients

• 2 cups finely diced and peeled butternut squash
• 2 cups chopped baby bella mushrooms
• 1 14.5oz can black beans, rinsed and drained
• 1 cup chopped yellow onion
• 1 Tablespoon sunflower oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• pinch cayenne pepper
• 2 cups chopped tomatillos, with husks removed
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 medium jalapeno, thinly sliced
• 8 small lime wedges