Ingredient:

• 1 medium butternut squash (about 2 to 2 ½ pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s), peeled and sliced into ¾-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and freshly ground pepper
• Cabbage and black bean slaw
• 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
• 2 cans black beans (15 ounces each), rinsed and drained, or 3 cups cooked black beans
• ⅓ cup chopped green onions, both green and white parts
• ⅓ cup chopped fresh cilantro
• 2 to 3 tablespoons fresh lime juice, to taste
• 1 teaspoon olive oil
• ¼ teaspoon salt, more to taste
• Simple guacamole (double if you love guac!)
• 1 large avocado, diced
• 1 tablespoon lime juice
• ¼ teaspoon ground coriander (optional)
• Pinch of salt, more to taste
• Everything else
• 8 corn tortillas (certified gluten free if necessary)
• Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)