Butternut Squash Tacos with Jalapeno-Lime Dressing | Whole30, Vegan

Ingredients

• 8 lettuce leaf cups, romaine or butternut

• 3 C cubed butternut squash

• 1 large red bell pepper, cut into 1 inch chunks

• 1 15oz can of pinto beans, rinsed and drained

• 3 Tbsp avocado or olive oil

• 2 Tbsp lime juice

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp pepper

For the Jalapeno-Lime Sauce:

• 1/2 C Artisana Mac-Coconut Blend (or use Artisana Cashew Butter)

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• 1/4 cup cilantro

• 1 jalapeno (add 2 if you like it spicier)

• 1 lime, juiced

• salt, to taste

• 1-2 Tbsp water, as needed for desired consistency

Additional toppings, optional:

• Diced avocado

• Diced red onion

• Pickled red onion

• Diced tomato

• Shredded cabbage