Roasted squash and black bean tacos

Name: Roasted squash and black bean tacos
Total time: 40 min
Yield: serves 4
Ingredients: butternut squash 1, peeled and cut into large dice; olive oil; cumin seeds 1 tsp; hot smoked paprika ½ tsp; black beans 400g tin, rinsed and drained well; corn tortillas 8; half-fat or crème fraîche 100g; lime 1, juiced and zested; red onion or pickled or jalepeño slices to serve

40 minutes
serves 4
A little effort

These vegetarian roasted squash and black bean tacos make for a great, easy midweek meal. Roasting squash brings out its natural sweetness which balances nicely with the earthy beans.

February 17, 2016 at 9:23 am

Ingredients

butternut squash 1, peeled and cut into large dice
olive oil
cumin seeds 1 tsp
hot smoked paprika ½ tsp
black beans 400g tin, rinsed and drained well
corn tortillas 8
half-fat or crème fraîche 100g
lime 1, juiced and zested
red onion or pickled or jalepeño slices to serve

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.