Preheat oven to 400ºF. Toss butternut squash with chili powder, cumin, olive oil, salt and pepper. Spread evenly on a parchment lined baking sheet and roast for 30 minutes or until tender
In a bowl, prepare slaw by combining shredded cabbage, tahini, vinegar, cilantro and garlic. Mix until cabbage softens and evenly coated
In a saucepan, add beans without draining, chili powder, cumin and cayenne pepper. Cook on low-medium heat until heated through. Add salt to taste, if needed
Heat each tortilla in a skillet until lightly golden and begin to puff. Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and squeezed lime juice, to taste
Ingredients
1 butternut squash, peeled and chopped into 1-inch cubes
