Roasted Butternut Squash Tacos With Crisp Apple and Chipotle-Lime Drizzle [Vegan]

• 1/2 cup vegan mayonnaise
• 3 tablespoons adobo sauce (from a can of chipotle peppers)
• 1-2 tablespoons fresh lime juice (add 1 tablespoon, then slowly add more to desired taste and consistency)
• Sea salt and freshly ground black pepper, to taste
• 1 large butternut squash or 2 small/medium
• 2 red peppers
• 1 can, black beans, drained and mashed (or refried beans), optional
• 2 crisp seasonal apples, diced
• Cilantro, to top
• 12 soft white corn tortillas, charred
• Olive oil

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