Butternut squash black bean taco with avacado sauce

Taco
Use corn tortilla.
I wrap 6 tortilla in wet paper towel and microwave it for 1 minute

Butternut squash
Cube butternut squash
Chop green part of scallions

Heat few tablespoon evoo in cast iron skillet
When hot add squash ,Mexican chili powder, coriander powder, cumin powder salt.close lid cook for 6 minutes.
Remove lid mix well.
When squash is knife tender switch off add scallions mix well. keep aside

Avacado sauce
1 small avacado
1/4 cup mayo
2 tablespoon lemon juice
1 peeled garlic cloves
Squirt of sriracha
Couple of spoon if water
Blend nicely in blender keep aside

Refried black beans
I cook this in bulk in slow cooker and use
Add cleaned black beans ,water, salt  onion flakes ,

garlic powder. cook high 8 hours
Next day add chili powder, coriander powder, cumin powder, mash well.

To assemble taco, lay flat a tortilla , add tablespoon if black bean, tablespoon of butternut squash, dab of sauce
Roll and enjoy