Name: Saucy Portobello & Butternut Squash Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (3-taco servings)
Ingredients: 3 cups cubed butternut squash; 1 Tbsp grape seed or melted coconut oil; 1 pinch each sea salt, ground cinnamon, chili powder, and cumin; 1 15-oz can black beans ((drained, warmed on the stovetop)); 1 Tbsp grape seed oil, avocado oil, or coconut oil; 1/4 cup diced white onion; 3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp)); 1 15-ounce can tomato sauce*; 1 whole chipotle pepper in adobo sauce ((plus 1 tsp adobo sauce as original recipe is written // more or less to taste)); 1/2 cup water; 1/4 tsp each cumin + chili powder; 1-2 Tbsp coconut sugar ((or sub maple syrup)); 5 large portobello mushrooms ((stems removed and cut into 1/2-inch slices)); 1 Tbsp grape seed or melted coconut oil; 12 small white or yellow corn tacos ((warmed in the oven // or microwave wrapped in a damp towel)); Fresh chopped cilantro ((optional)); Fresh chopped red onion ((optional))