Mushroom and pumpkin tacos

Ingredients:

• 1 tbsp. vegetable oil
• 3 green onions, thinly sliced ​​(white and light green parts separated from green parts)
• 1.5 cups butternut squash, diced
• 200 g thinly sliced ​​shiitake mushrooms
• 2 cloves garlic, crushed
• 4 tsp chili powder
• 24 4-inch (10 cm) corn tortillas, warmed
• Thinly sliced ​​jalapeño pepper, for serving
• Lime wedges, for serving

Preparation:

1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the white and light green parts of the green onions, squash, shiitake mushrooms, and garlic and cook until the squash begins to soften, about 3 minutes. Stir in the chili powder and cook for 30 seconds. Add 2 cups of water and simmer until the vegetables are tender and the sauce has thickened, about 8 minutes.
2. Stack 2 tortillas to make 12 individual stacks, then divide the mushroom mixture among the tortillas. Top with green onions and jalapeños. Serve tacos with lime wedges.