Smoky Pinto Bean and Butternut Squash Taquitos with Tahini-Lime Drizzle

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Toss butternut squash cubes with 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet.

Roast for 20-25 minutes, stirring halfway through, until squash is tender and caramelized at the edges. Remove from oven and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and onion, cook 3-4 minutes until softened and fragrant.

Add pinto beans, cumin, smoked paprika, and salt. Stir well and cook 5-7 minutes, stirring occasionally, until beans are heated through and slightly thickened. Remove from heat.

Whisk together tahini, lime juice, garlic, cumin, and salt in a small bowl until combined.

Add water gradually, whisking constantly, until smooth and pourable. Set aside.

Wrap tortillas in a damp kitchen towel. Microwave 30-45 seconds until warm and pliable, or heat individually over an open flame 10-15 seconds per side.

Place a warm tortilla flat. Add 2 tablespoons bean filling in a line down the center, then top with 2-3 roasted squash cubes. Roll tightly, seam-side down.

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Place 3-4 taquitos seam-side down in the pan. Cook 2-3 minutes until golden brown on the bottom, then flip and cook another 2 minutes until all sides are crispy and golden. Transfer to a paper-lined plate. Repeat in batches with remaining olive oil and taquitos.

Cut taquitos in half diagonally. Arrange on a serving platter and drizzle generously with tahini-lime sauce.

Garnish with fresh cilantro and serve immediately with extra lime wedges on the side.