INGREDIENTS
1/2 cup
cilantro
1/4 cup
flat-leaf parsley
2 tsp
oregano
1
shallot
3
garlic cloves
2 tbsp
red wine vinegar
1 tbsp
lime juice
1/2 tsp
kosher salt
1/4 tsp
black pepper
1/3 cup
olive oil
4 cups
butternut squash
16 ozs
cremini mushrooms
4 tbsp
olive oil
1 1/2 tsp
chili powder
1/2 tsp
cumin
1/2 tsp
smoked paprika
1/2 tsp
garlic powder
1 tsp
kosher salt
1 serving
corn tortillas
1 serving
avocado
1 serving
red cabbage
1 serving
queso fresco