Roasted Butternut Squash, Poblano, Black Bean Tacos

Ingredients

• 4 cups cubed butternut squash (may substitute cubed sweet potato)
• 2 Tbsp olive oil
• 1 Tbsp ground chipotle chile pepper (may substitute
• chili powder)
• 1 tsp cumin
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1⁄2 tsp salt
• 1 poblano pepper, deseeded and thinly sliced
• 1 can black beans, rinsed and drained
• Corn tortillas or jicama tortillas
• Suggested toppings: shredded cabbage, cilantro, queso cotija, cilantro, avocado slices

Directions

1. Preheat oven to 425 degrees. Toss squash with oil and spices. Arrange in a single layer on a cookie sheet.
2. Bake for 15 minutes. Remove from the oven and toss in poblano pepper strips. Return pan to oven baking for another 15 minutes or until squash is fork tender.
3. Remove from oven and add black beans to the pan stirring gently.
4. Fill warmed tortillas with butternut squash, poblano, black bean mixture and top with preferred toppings.