Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.
Add beans to a small saucepan over medium-low heat and cook until bubbly, then turn off heat and cover to keep warm.
Turn heat to low and add tomato sauce, diced chipotle pepper, adobo sauce, water, cumin, chili powder, and coconut sugar. Stir to combine and simmer for 5 minutes.
Once the butternut squash is nearly done roasting, heat a large skillet over medium-high heat. Once hot, add 1 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and portobello mushrooms. Sauté for 3-4 minutes, or until softened and browned. Then add 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Sir to combine and cook for 2-3 minutes more. Then remove from heat and set aside.
Add cooked butternut squash to a mixing bowl along with black beans and 1/4 cup (~60 g) of the Adobo Sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine and set aside.
*Tomato sauce can be found at nearly every market, and is a blend of tomato purée with spices, such as salt, pepper, and garlic powder. However, if you can’t find it, just sub tomato purée and add more salt, pepper and a bit of garlic powder.
*Leftover Adobo Sauce can be stored in the refrigerator up to 1 week or in the freezer for 1 month. It’s excellent as a sauce for tacos, or enchiladas, such as my Panko Baked Avocado Tacos, Spicy Plantain Black Bean Tacos, or Quinoa Taco Meat.
*Nutrition information is a rough estimate calculated with all of the sauce and with black beans.