• 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


  • 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.


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