Bold Bean Co

Directions

1. step 1

   Preheat the oven to 180C. Tip the squash into a roasting tray and drizzle with the oil, good pinch of salt and pepper and toss to coat. Roast for 30-35 minutes or until the squash is soft in the centre and golden on the edges, flipping halfway through.

2. step 2

   For the crema, add all of the ingredients to a blender with a pinch of salt and blitz to a creamy consistency. Check for seasoning and acidity, adding more lime to your liking. Set aside in the fridge.

3. step 3

   Once the squash has about 10 minutes cooking time left, start making the beans. Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for roughly 1 minute until fragrant, then pour in the beans with their bean stock (or tins with veg stock or water). Add the spices and stir to combine. Bubble away for 2-3 minutes, gently crushing some of the beans to create a creamier texture. Season to taste.

4. step 4

   Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).

5. step 5

   To serve, put a heaped tablespoon of the bean mixture onto the tacos, top with a few chunks of squash, a drizzle of the avocado crema and a drizzle of hot sauce.