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
2 cups
purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
2 can
s 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
1 large
avocado, diced
1 tablespoon
lime juice
¼ teaspoon ground coriander (optional)
Pinch of salt, more to taste
8
corn tortillas (certified gluten free if necessary)
Optional garnishes: additional chopped cilantro, hot sauce, toasted pepitas, crumbled feta cheese (omit for vegan tacos)