2 large portobello mushroom caps, cut into thick slices
1 butternut squash, peeled, seeded and cut into 1⁄4-inch slices
1 large red onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 tbsp chile powder
2 tsp ground cumin
1⁄2 tsp garlic powder
1⁄2 tsp dried oregano
1⁄2 tsp red pepper flakes
1⁄2 cup frozen, shelled edamame
1 clove garlic, peeled
1⁄4 cup organic silken tofu
2 tbsp roughly chopped fresh cilantro leaves
1 tbsp fresh lime juice
1⁄2 tsp sea salt
1⁄2 avocado, pitted and peeled
8 6-inch corn tortillas
Preheat oven to 475 °F
Mist a large, rimmed baking sheet with cooking spray. Fill a small pot of water and bring to a boil.
Meanwhile, in a large bowl, combine mushrooms, squash, onion, bell pepper, chile powder, cumin, garlic powder, oregano and pepper flakes. Spread onto sheet in a single layer and mist tops with cooking spray. Roast for 20 minutes, turning once halfway.
Meanwhile, add edamame to boiling water. Reduce heat to medium- high and cook for 5 minutes. Drain and rinse with cold water. Transfer to a food processor with garlic, tofu, cilantro, lime juice, salt and 1 tbsp water. Process on high until smooth. Add avocado and pulse to combine.
Heat tortillas according to package directions. Divide tortillas among plates and top each with vegetable mixture and guacamole, dividing evenly.
Serving Size: 2 tortillas, 1 1/2 c roasted vegetables, 3 T guacamole