Chipotle-Roasted Butternut Squash Tacos (Vegan) | Jenny & Buck’s Recipes | Umami

Ingredients

• 1 peeled and cubed butternut squash (or 2 peeled and cubed sweet potatoes
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. chili powder
• 1 tsp. chipotle chili powder
• 1 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 poblano pepper, seeded and cut into strips (sub bell pepper of choice)
• 1 (15-oz. can) black beans
• 8 small corn tortillas, warmed
• 1 cup fresh cilantro leaves and stems
• 1/2 medium ripe avocado (slice remaining half and use as garnish)
• 1/4 cup fresh orange juice (from 1 orange)
• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lime juice (from 1 lime)
• 1/2 fresh jalapeño, seeds and ribs removed (optional)
• 1/2 tsp. kosher salt