Another fun and wild variation on the basic taco. I roasted sweet potatoes and butternut squash with a mix of fragrant spices. I piled them on top of pinto beans and topped the mix with kale, avocado, scallions, and chili cashew cream. Yum.
makes 6 tacos
1 cup diced butternut squash (probably about 1/2 of a regular size butternut squash)
1 cup diced sweet potato (probably about 1 big sweet potato)
2 teaspoons high heat oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 cup cooked pinto beans
6 store bought or homemade corn tortillas
Peel and cube the squash and potato. Toss with oil and spices. Roast in a 400 oven until nice and brown, about 25 minutes.
Heat up the pinto beans and tortillas.
Kale (or Romaine)
Scallions (or red onions)
Chili sour cream (1/4 cup cashews, 1/4 cup water, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon chili powder)
Assemble and enjoy!