Roasted Butternut Squash Tacos with Chipotle Lime Crema

INGREDIENTS

medium butternut squash (peeled, seeded and chopped into small cubes)

1 tbsp

olive oil

4 cloves

garlic (minced)

salt (to taste)

30 oz

black beans (2 cans, drained (not rinsed))

2 tsp

ground cumin

5 cloves

garlic (minced)

16 oz

fresh spinach (this does not need to be measured exactly, feel free to make more if you really love spinach)

corn tortillas

Chipotle lime crema