Perfectly seasoned and roasted butternut squash and black beans are loaded in a tortilla topped with a creamy cilantro lime cashew crema.
Remove butternut squash, Vegano Spice Blend, black beans, avocado, cilantro, corn tortillas and Vegano Cilantro Lime Cashew Crema from the bag to prepare for cooking.
Preheat the oven to 400º F.
In a medium mixing bowl, toss the butternut squash with 1 tbsp of olive oil and half the seasoning blend.
Spread the butternut squash onto a lined baking sheet. Bake for 20 minutes.
Using the same mixing bowl, toss the black beans with 1 tbsp of olive oil and the rest of the seasoning blend. Once the butternut squash has been in the oven for 20 minutes, remove from the oven, stir and add the black beans to the baking sheet. Return to the oven to cook for 5 minutes.
Cut avocado into thin strips and dice the cilantro. Set aside for plating.
Heat the tortillas on high in a medium/large pan with 1 tbsp of olive oil. Cook each side until lightly browned (approximately 2 minutes per side).
Place two tortillas on each plate and divide the squash/black bean mixture onto them. Drizzle with Vegano Cilantro Lime Cashew Crema, and top with cilantro and avocado.