Saucy Portobello Butternut Squash Tacos recipes

Ingredients

• 2 cups (280 g) cubed butternut squash
• 1 Tbsp (15 ml) grape seed or melted coconut oil
• sea salt
• ground cinnamon
• chili powder
• cumin
• optional: 1 cup (185 g) cooked black beans (warmed on the stovetop)
• 1 Tbsp (15 ml) grape seed oil, avocado oil, or coconut oil
• 1/4 cup (40 g) diced white onion
• 3 cloves garlic (1 ½ Tbsp | 9 g), minced
• 1 15-ounce (425 g) can tomato sauce*
• 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce (more or less to taste)
• 1/2 cup (120 ml) water
• 1/4 tsp each cumin + chili powder
• 1-2 Tbsp (12-24 g) coconut sugar (or sub maple syrup)
• 4-5 large portobello mushrooms, stems removed and cut into 1/2-inch slices
• 1 Tbsp (15 ml) grape seed or melted coconut oil
• 6-8 white or yellow corn tacos, warmed in the oven (or microwave wrapped in a damp towel)
• chopped cilantro
• purple onion

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