Step 1

Choose sauté on your Instant Pot.

Step 2

Sauté butternut squash, diced onion and diced red pepper in olive oil for 2-3 minutes until onions and peppers are soft, stirring so that they do not stick to the bottom of the pot.

Step 3

Turn off sauté function.  Add black beans, chipotle peppers, garlic, cumin, 1 teaspoon salt, and vegetable broth to the Instant Pot. Secure lid and ensure vent is set to sealing.

Step 4

Cook on manual high for 40 minutes.  Turn Instant Pot off and allow pot to release naturally.

Step 5

After the pot is depressurized, remove the lid and stir.  Your black bean and butternut squash filling is ready to use!

Step 6

Place avocados, greek yogurt, buttermilk, garlic cloves, salt and lime juice in the bowl of a food processor and process until smooth.

Step 7

Transfer to a glass jar and keep refrigerated until ready to use.

Step 8

Spread a tablespoon of sriracha mayo (or to taste) over the tortilla.

Step 9

Add 2 Tablespoons Black Bean and Butternut Squash filling.

Step 10

Sprinkle with purple cabbage.

Step 11

Drizzle with avocado crema.