Butternut squash, poblano + black bean tacos with cashew sour cream

Try these amazing butternut squash tacos with plenty of flavor . Read on to see the full recipe and prep steps!

Ingredients:

for the tacos:

• 1 organic butternut squash, peeled and cubed

• 2 poblano peppers, stems and seeds removed, diced

• 1 onion, cut into strips

• 3 garlic cloves, minced

• 2 TB extra virgin olive oil

• salt and pepper to taste

• 1 tsp cumin

• 1 tsp coriander

• 1/4 tsp dried oregano

• 1 can organic black beans, drained + rinsed well

• organic corn tortillas, warmed

• Yellow Bird habanero sauce

for the cashew sour cream

• 1 cup soaked cashews

• juice of 1 large lemon

• 1 tsp Bragg’s apple cider vinegar

• 1 tsp sea salt

• 1/3 cup cold filtered water

Prep Steps:

1. combine squash, onion and poblano in a large mixing bowl

2. add in olive oil and spices

3. toss with hands to coat and lay veggies out on 2 sheet pans

4. roast at 450 degrees F for 30 minutes, tossing veggies halfway through cook time

5. while veggies are roasting, prepare cashew sour cream

6. rinse soaked cashews, then add all cashew sour cream ingredients into a high speed blender, (like a Vitamix or Ninja) until creamy and well combined. Scoop into mason jar and refrigerate until ready to eat

7. Warm black beans on the stove with a little salt and pepper, or any other spices you like

8. Warm tortillas

9. Make your tacos and top with cashew sour cream and Habanero sauce from Yellow Bird

10. Enjoy!