Refried Butternut Tacos

Ingredients
1 can cannellini beans
2 c. cubed butternut squash
1 c. red grapes, halved or quartered
1 jalapeno, deseeded & minced
1 scallion
1/2 oz. cilantro
1 lime
1 tbsp. vegan butter
2 tsp. agave
2 oz. shredded green cabbage
6 tortillas
2 tsp. hot sauce
3 tbsp. pumpkin seeds

Directions
Preheat oven to 400 degrees. Drain and rinse the beans. Add beans and squash to a large nonstick skillet and cover with an inch of cold water. Bring to a boil, reduce heat to medium, and boil until squash is fork-tender, about 10 to 12 minutes. Drain the squash, return to skillet and mash with a fork. Transfer the mashed squash and beans to a bowl and wipe the skillet clean.

Halve or quarter the grapes. Toss with 1 tsp. olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Set aside to cool slightly.

Mince the jalapeno and thinly slice the scallion. Finely chop the cilantro leaves. Combine the jalapeno with half the cilantro in a bowl with juice from half of the lime. After grapes have cooled, add them to the bowl with a pinch of salt and pepper and set aside.

Return the skillet to medium-high heat with 1 tbsp. olive oil. Add the mashed squash and beans and smooth into an even layer in the pan. Reduce heat to medium and cook undisturbed until bottom is well browned, about 5 to 7 minutes. Add the butter and agave and stir to combine. Season with a pinch of salt.

Add the remaining chopped cilantro, remaining lime juice, shredded cabbage, and a pinch of salt to a medium bowl. Toss the slaw to combine. Wrap the tortillas in a dish towel or foil and pop in the oven to warm.

Lay the warm tortillas on a clean work surface and divide the refried butternut between them. Toss with salsa, slaw, and pepitas. Drizzle with hot sauce.

Serves 2.