Roasted Butternut Squash , Poblano , Black Bean Tacos
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 ½ tsp garlic powder ½ tsp onion powder ½ 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
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 .