Roasted squash and black bean tacos

Name: Roasted squash and black bean tacos
Total time: 40 min
Yield: Serves 4
Cuisine: Mexican
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

Published: February 17, 2016 at 9:23 AM

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Serves 4

Easy

Total time: 40 mins

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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

Vegetarian

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Ingredients

Nutrition

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

Nutrition: per serving

kcal456
fat10.6g
saturates3.5g
carbs70.9g
fibre11.5g
protein13.3g

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.

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