Roasted squash and black bean tacos
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 butternut squash, peeled and cut into large dice
- olive oil
- 1 tsp cumin seeds
- ½ tsp hot smoked paprika
- 400g tin black beans, rinsed and drained well
- 8 corn tortillas
- 100g half-fat or crème fraîche
- 1 lime, juiced and zested
- to serve red onion or pickled or jalepeño slices
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the squash with 2 tbsp oil, the spices and some seasoning, then spread on a baking tray and roast for 15-20 minutes, or until tender. Tip into a pan with the beans and heat through, stirring.
- STEP 2
Warm the tortillas, then divide the squash mix between them. Mix the crème fraîche with the lime juice and zest, and season. Spoon a dollop onto each tortilla, then finish with onions and jalepeños.
