Boursin, Butternut & Black Bean Street Tacos Recipe

Filling:

1 (2 1/2 lbs.) butternut squash, peeled and cut into ½- inch cubes

2 Tbsp. olive oil

1 tsp. chili powder

½ tsp. cumin

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 cup cooked black beans

Guacamole:

2 ripe avocados

1-2 chipotle chiles in adobe, finely chopped

3 Tbsp. Boursin Garlic & Fine Herbs

1 Tbsp. fresh lime juice

½ tsp. kosher salt

For Serving:

5 Tbsp. Boursin Garlic & Fine Herbs

12 corn tortillas

¼ cup quick pickled red onion*, optional

¼ cup fresh cilantro leaves

¼ cup thinly sliced radishes

12 lime wedges

*Quick Pickled Red Onion:

1 medium red onion

½ cup water

½ cup white vinegar

2 Tbsp. sugar

1 ½ tsp. kosher salt