Butternut squash tacos

    1 hour 10 min

    Warm tortillas are topped with roasted butternut squash and cumin-seasoned black beans in these vegan tacos perfect for a weeknight meal.

    1 person made this

    Serves: 8 

    • 1/2 butternut squash - peeled, seeded and cut into cubes
    • 2 tablespoons vegetable oil, divided
    • 2 teaspoons crushed chilli flakes
    • 2 cloves garlic, chopped
    • 1 (400g) tin black beans, drained
    • 1 teaspoon cumin
    • 1 teaspoon chilli powder
    • 1 pinch salt
    • 1 onion, chopped
    • 1 red pepper, chopped
    • 8 flour tortillas
    • 50g chopped spring onions
    • 25g chopped coriander
    • 1 lime, sliced

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Combine cubed squash, 1 tablespoon oil, chilli flakes and garlic in a large bowl; mix to coat. Spread out on a baking tray.
    3. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
    4. Combine black beans, cumin, chilli powder and salt in a small saucepan. Heat over medium-low heat until flavours combine, about 10 minutes.
    5. Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Add onions and red pepper; cook and stir until tender, 5 to 10 minutes.
    6. Heat a large pan over medium heat. Place 2 tortillas in the pan and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
    7. Top tortillas with roasted squash, black beans and onion-red pepper mixture. Garnish with spring onions, fresh coriander and lime.

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