Butternut Squash & Black Bean Tacos

Tacos

Butternut Squash:  Finely dice butternut squash.  Toss with Citrus Habanero Olive Oil.  Spread on a parchment paper lined cookie sheet, sprinkle with salt and pepper.  Bake for 30 minutes at 400^o.  *Tip* You can also use sweet potatoes.

Black Beans:  If using canned beans, drain and rinse beans.  If making beans use "Mommy's Beans" recipe.

Cilantro Lime Coleslaw

1 1/2 c. Green cabbage

1 1/2 c. purple cabbage

1 cup shredded carrots

1/2 cup chopped cilantro

2 Tbsp Persian Lime Olive Oil

1 lime

1 Tbsp honey

1 garlic glove

salt

Combine cabbages and carrots in a large bowl.  In a separate bowl whisk all ingredients for dressing.  Toss the slaw with the dressing.  *Tip* Slaw can be used on tacos, BBQ sandwiches, mexican bowls, or even served alone as a salad.  This can be prepped ahead of time, cabbage does not wilt like lettuce.

Chipotle Sour Cream

1 cup raw organic cashews

2 Tsp cider vinegar

1 tsp lemon juice

1/8 tsp sea salt

1 chipotle pepper in adobo sauce

1/4 c distilled water

Soak cashews in water of 8 hours.  Drain cashews and place in blender with remaining ingredients.  Blend until very smooth, you may need to add more water to get desired consistency. *Tip* You can soak cashews in boiling water for 30-60 minutes if you are on a time crunch.

Avocado Sauce

2 ripe avocados

2 limes

2 Tbsp Persian Lime Olive Oil

1 jalapeno

Handful of cilantro

1/2 tsp coriander

1/2 tsp garlic salt

1/2 c distilled water

Combine all ingredients into a high powered blender/food processor.  Add more/less water to reach desired consistence. *Tip* This sauce goes great on tacos but can also be when you use less water it will be more stiff and can be a great topping to a rice or burrito bowl dish.

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