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
Instructions
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