Roasted Butternut Squash Tacos with Turkey Bacon & Black Beans & Avocado-Adobe Cream

Roasted Butternut Squash Tacos with Turkey Bacon and Black Beans and Avocado-Adobe Cream

For the tacos:

 10 oz. fresh butternut squash, cubed

1 T canola oil

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

salt and pepper to taste

1/2 yellow onion, diced

6 slices low-sodium turkey bacon, chopped

1 tsp canola oil

1 cup of cooked black beans, (if canned, then drain and rinse)

1/2 c pepper jack cheese, shredded

cilantro

4 whole wheat tortillas 

For the Avocado-Adobe Cream:

1/2 of a ripe Hass avocado

1 T adobe sauce (The sauce that chipotle peppers are canned in.)

1/3 c nonfat plain Greek yogurt

skim milk

Preheat oven to 400 F.

In a bowl, toss squash with oil and dry spices. Arrange on a baking sheet.  Bake in preheated oven 25-30 minutes.

While the squash is baking, heat 1 tsp oil in a skillet over medium.  Add onions to hot pan.  Saute for 2 minutes, then add bacon.  Cook until bacon is crispy and onions translucent.  Remove from pan and drain.  Pat with a paper towel to remove excess grease.

Prepare cream by blending avocado, adobe sauce, and yogurt in a food processor. Add milk 1 T at a time until cream has reached a pourable consistency.  (Runny, but not watery.)  Set aside.

Remove squash from oven.  Divide evenly among 4 tortillas.  Add 1/4 cup beans to each tortilla.  Next, add bacon and onions to each.  Drizzle a small amount of cheese over each.  Dollap or drizzle a T of prepared cream over each taco and garnish with fresh cilantro.

Enjoy!