Roasted Butternut Squash Fajitas with Pomegranate Guacamole

Ingredients for Fajitas:
4 c. butternut squash, cut into 1" cubed
1 red bell pepper, sliced
1 yellow bell pepper
1 medium onion, halved and sliced into 1/2" thick slices
2 Tbsp. Mexican Spice Olive Oil
1 Tbsp. Salt Cellar Acadian Cajun Spice Blend, optional (only if you want this to be quite spicy)
1 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. garlic powder
salt to taste
Hickory Smoked Black Pepper to taste
8 - 6" whole wheat tortillas
1/2 c. Stoney Brook Wholehearted Foods Pepitas
1 can black beans or your own cooked black beans, optional
lime wedges and additional cilantro for serving, optional

Ingredients for Pomegranate Guacamole:
2-3 med avocados, 
1 lime, juiced
1/4 c. chopped red onion
1 tsp. salt
3 Tbsp. Cilantro & Red Onion Olive Oil
1 garlic clove, minced
1/3 c. pomegranate arils

Instructions for Fajitas:
Preheat oven to 400F. On a large rimmed baking sheet toss the vegetables with the Mexican Spice Olive Oil, all spices and salt and pepper, until evenly coated. Spread out into a single layer and roast for 25-335 minutes or until the squash is tender and caramelized. While the vegetables roast, prepare the guacamole.

Instructions for Pomegranate Guacamole:
Cut avocados in half and remove pit. Scoop out the flesh with a spoon and place in a medium bowl. Mash with a fork until you are happy with consistency. Add in lime juice, salt, red onion, Cilantro & Roasted Onion Olive Oil, and garlic, stir gently until combined. Gently stir in the pomegranate arils or simple serve on top. Refrigerate until ready to use.

Assembly Directions:
Warm the tortillas in the microwave or in the oven after the vegetables have finished cooking. Heat black beans in microwave or on stove top. Top each tortilla with the roasted veggie mixture, warmed black beans and top with the guacamole and pepitas. Serve with additional lime and chopped cilantro.

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