Roasted Vegetable Tacos with Edamame Guacamole

Ingredients

• Olive oil cooking spray
• 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