Tacos

Ingredients

• 1 large butternut squash, peeled, halved, seeded and cut into 2-inch-by-1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons lightly-packed light brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1 cup cooked black beans (drain and rinsed if canned)
• 1/2 cups chopped fresh cilantro leaves
• 2 tablespoons olive oil
• 1 medium yellow onion, diced into 1/8-pieces
• 1 clove garlic, finely chopped
• 6 cremini mushrooms, stemmed and finely chopped
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 1 1/2 pounds ground sirloin
• 2 tablespoons tomato paste
• 1 cup beef broth
• Kosher salt
• Freshly ground black pepper
• Crunchy corn taco shells, for serving
• 2 cups shredded iceberg lettuce
• 8 ounces shredded Cheddar cheese
• 4 plum tomatoes, cored and finely diced
• 1 cup sour cream