3cupspeeled and cubed1/2 inch pieces butternut squash
1tablespoonolive oil
1can black beansrinsed and drained
2-3ouncesgoat cheesecrumbled
cilantrofor garnish
8flour tortillas
Spiced Vinaigrette
3tablespoonsolive oil
2tablespoonsred wine vinegar
1/4teaspoonchili powder
1/4teaspooncumin
1teaspoonDijon mustard
1teaspoonhoney
Instructions
Heat oven to 400 degrees. In a large bowl toss the squash and 1 tablespoon of olive oil.Spread onto parchment lined baking sheet. Bake for 25-30 minutes or until tender.
In a small bowl whisk together 3 tablespoons olive oil, vinegar, chili powder, cumin, mustard and honey.
When the squash is done roasting, toss together with beans and vinaigrette.
Spoon the filling into the tacos. Top with cheese and cilantro.