Spicy Lime Portobello, Butternut, and Black Bean Tacos

• 1 whole Medium Butternut Squash
• 3 whole Portobello Mushroom Caps
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 Tablespoons Olive Oil
• 8 Tablespoons Lime Juice, Divided
• 2 cans (15 Oz. Size) Black Beans
• 1/2 teaspoons Lime Zest
• 1 teaspoon Paprika
• 2 teaspoons Ginger Paste
• 1/2 teaspoons Cayenne Pepper
• 1 bunch Cilantro
• 3 cups Fresh Spinach
• 8 Medium-size Whole Wheat Flour Tortillas
• 23 cups Plain Yogurt

1. Preheat oven to 400 degrees F.
2. Peel the butternut squash; cut squash and portobellos into bite-sized pieces.
3. Toss with salt, pepper, and olive oil.
4. Place on a baking sheet lined with parchment paper.
5. Bake for 20-30 minutes, until the butternut squash is tender.
6. Drizzle with 2 tablespoons lime juice.
7. Drain and rinse the black beans.
8. Combine with lime zest, remaining 6 tablespoons lime juice, paprika, ginger, and cayenne.
9. Roughly chop the cilantro.
10. To assemble the tacos: place a layer of spinach on a tortilla; follow that with the black beans, butternut and portobello, some yogurt, and cilantro.
11. Enjoy!
12. Inspired by and adapted from A Couple Cooks.

butternut squash, salt, pepper, olive oil, lime juice, black beans, lime zest, paprika, ginger paste, cayenne pepper, cilantro, fresh spinach, flour tortillas, yogurt

Taken from tastykitchen.com/recipes/special-dietary-needs/spicy-lime-portobello-butternut-and-black-bean-tacos/ (may not work)