Name: Roasted Squash + Black Bean Tacos with Avocado Crema
Yield: 4-6
Ingredients: 1 butternut squash, peeled, deseeded and roughly chopped into chunks; 1 tbsp olive oil; 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; 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); 6-10 small, soft tortillas; Hot sauce; Lime wedges, to serve

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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

bean-recipes-roasted-squash-black-bean-tacos-with-avocado-crema-boldbeanco

V G Ve*

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Roasted Squash + Black Bean Tacos with Avocado Crema

Feeds: 4-6

Takes: 35-40 minutes

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

Made with:
Queen Black Beans

Directions

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.
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.
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.
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!).
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.