Roasted Butternut Squash Tacos with Crisp Apple & Chipotle-Lime Drizzle

Ingredients

• 1
  
  large (or 2 small) butternut squash
  
• 2
  
  red bell peppers
  
• 
  
  Olive oil, to coat
  
• 
  
  Sea salt and freshly ground black pepper, to taste
  
• 1/2
  
  cup mayonnaise
  
• 3
  
  tablespoons adobo sauce (from a can of chipotle peppers)
  
• 1 to 2
  
  tablespoons limes, juiced
  
• 1
  
  can black beans, mashed or refried beans, optional
  
• 2
  
  crisp apples, diced
  
• 12
  
  soft white corn tortillas
  
• 
  
  Cilantro, to top
  

Directions

1. Heat oven to 425° F.
2. Peel the butternut squash and chop into cubes. Chop the red pepper into slices.
3. Combine red pepper and butternut squash in a bowl. Toss with a tablespoon or two of olive oil to coat. Season liberally with salt and pepper. Spread evenly on a rimmed baking sheet. Roast for about 20 minutes, until tender and starting to brown, giving them a toss about halfway through the cooking time.
4. While the veggies are roasting, whip up the dressing. In a small bowl, combine the mayonnaise, adobo sauce, and lime juice (add 1 to 2 tablespoons, tasting after the first tablespoon), and whisk together until smooth. You can add salt to taste and more chipotle sauce to taste. Set aside.
5. Warm the black beans or refried beans in a small pot on low . Smash the black beans a bit and add a little lime juice and olive oil to loosen them.
6. Char each side of the tortillas on the open flame of your gas stovetop. Each side takes about 45 seconds. Wrap them in foil or a tea towel to keep warm as you go. The other option is to pan fry them on the stovetop. Tortillas always need to be served warm!
7. When everything is ready, assemble tacos. Beans, veggies, apple, chipotle drizzle, and cilantro. Smile.