Instant Pot to the rescue! These black bean tacos incorporate black beans, butternut squash, and spices for an easy weeknight or make-ahead meal.
Choose sauté on your Instant Pot.
Sauté butternut squash, diced onion and diced red pepper in olive oil for 2-3 minutes until onions and peppers are soft, stirring so that they do not stick to the bottom of the pot.
Turn off sauté function. Add black beans, chipotle peppers, garlic, cumin, 1 teaspoon salt, and vegetable broth to the Instant Pot. Secure lid and ensure vent is set to sealing.
Cook on manual high for 40 minutes. Turn Instant Pot off and allow pot to release naturally.
After the pot is depressurized, remove the lid and stir. Your black bean and butternut squash filling is ready to use!
Place avocados, greek yogurt, buttermilk, garlic cloves, salt and lime juice in the bowl of a food processor and process until smooth.
Transfer to a glass jar and keep refrigerated until ready to use.
Spread a tablespoon of sriracha mayo (or to taste) over the tortilla.
Add 2 Tablespoons Black Bean and Butternut Squash filling.
Sprinkle with purple cabbage.
Drizzle with avocado crema.