3 cups diced Butternut Squash
1 teaspoon smoked Paprika
2 tablespoon Olive oil
1-2 Chipotle peppers in adobo diced
1 medium Onion, diced
1 teaspoon chopped Garlic
1 cup boiled Black Beans
2 teaspoons ground Cumin
1/2 cup shredded Red Cabbage (for making slaw)
1/2 cup Carrot Shredded
1/4 cup Green pepper julienne
1 Onion thinly sliced
1/2 teaspoon Chilli Flakes
Juice of 1 Lemon
Seasoning, as required
For serving: 8 pieces soft tortillas, spiced Butternut squash, Cabbage slaw, Chipotle black beans, Avocado Crema
In a bowl toss together the squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven with an aluminum foil lined baking sheet for 20-25 minutes or until soft.
Heat pan over medium heat. Add 1 tablespoon olive oil. Add red onions and Chipotle peppers. Cook for a few minutes. Add the black beans. Season with cumin and salt. Cook for a few minutes
To make the red cabbage slaw, add lemon juice, chilli flakes, olive oil and salt to the red cabbage, carrot, green pepper & onion and leave aside for 20 minutes.
In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.
Heat corn tortillas on skillet for 10-20 seconds per side.
Top tortillas with squash, black beans, red cabbage coleslaw, avocado crema, squeeze of lime juice and cilantro