Butternut Squash & Pinto Bean Tacos with Creamy Avocado Slaw

Makes 8 small tacos/ Serves About 4 


For the Creamy Avocado Slaw
8 oz finely shredded purple cabbage
2 large, ripe avocados
2 Tbsp. olive oil or avocado oil
1 tsp. lime zest
2 Tbsp. fresh squeezed lime juice
2 garlic cloves, pealed and smashed
½ tsp. fine sea salt
1 tsp. honey
1 tsp. yellow mustard
Freshly ground black pepper
¼ cup loosely packed fresh cilantro leaves
2-4 TB water if needed

For the tacos: 
2 Tbsp. taco seasoning

1 pound butternut squash, cut into ½-inch cubes
2 Tbsp. olive oil
1 (15 oz) can pinto or black beans
¼ cup cotija cheese, plus more for garnishing
Creamy avocado slaw
Small 4" tortillas


Make the Slaw: 
Place all ingredients EXCEPT the slaw in a food processor or blender. Blend until smooth. If the dressing is too thick, add a couple of tablespoons of water until desired consistency is reached. Pour the creamy avocado dressing over shredded cabbage and toss to evenly coat. Cover with plastic wrap and place in fridge until ready to use.

Make the Tacos:
Preheat oven to 350 degrees. In a medium sized bowl, toss butternut squash with 2 tablespoons olive oil and 2 tablespoons taco seasoning. Spread the butternut squash out onto a lightly greased sheet tray and bake for about 12 minutes, or until squash can be easily pierced with a fork. Taste and adjust seasoning as needed.

Drain the beans and rinse. In a small bowl, gently toss the beans with cotija cheese and season with salt and pepper to taste.

Head tortillas on a griddle or in a pan. Spoon slaw onto tortilla, then layer with butternut squash and bean-cheese mixture. Garnish with cilantro, lime wedges and more cotija cheese.