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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.6 by 5 users.

Roasted Squash + Black Bean Tacos with Avocado Crema

Feeds: 4-6
Takes: 35-40 minutes
V G Ve*

Ingredients

For the squash

1 butternut squash, peeled, deseeded and roughly chopped into chunks

1 tbsp olive oil

For the beans

1 tbsp olive oil

3 garlic cloves, roughly chopped

1 jar of Queen Black Beans with their bean stock

1 tbsp sweet smoked paprika

1 tbsp ground cumin

Avocado Crema

1 large, ripe avocado

The juice of 1 lime

150g greek yogurt, or vegan alternative

A small bunch (roughly 10g) fresh coriander, leaves picked

1 tbsp jalapenos (optional)

To assemble

6-10 small, soft tortillas

Hot sauce

Lime wedges, to serve

Shop The Recipe

Queen Black Beans
Queen Black Beans
570g / Bold Pack (6) £22.00

Directions

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

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

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

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

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.

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