
Butternut Squash & Black Bean Tacos
These tasty tacos make a great family favourite dinner, served with a tangy salsa, some avocado and yoghurt dip for added flavour. Using wholemeal wraps can make this a healthy meal, packed with variety and nutrients for everyone.
These tasty tacos make a great family favourite dinner, served with a tangy salsa, some avocado and yoghurt dip for added flavour. Using wholemeal wraps can make this a healthy meal, packed with variety and nutrients for everyone.
Ingredients
- 400g Black Beans
- 2 tbsp Vinegar
- 1 tbsp Maple Syrup
- 2 tbsp Olive Oil
- 4/5 Cloves of crushed Garlic
- 4/5 Handfuls of Butternut Squash, cubed
- Wraps
- 1 tsp Paprika
- 1 tsp Cumin
- Handful grated Cheddar Cheese
Method
- Place the wraps in between an upside down muffin tray and place in the oven for a few minutes on 180c.
- Roast the butternut squash with a drizzle of olive oil and roast until well cooked. (20-25 minutes)
- To make the black beans, put 1/2 tsp olive oil in a pan with the garlic, once softened add the spices and stir.
- Add the butternut squash to the pan, then stir in the vinegar and maple syrup. Cook for a further few minutes.
- Serve by loading into the taco shells, top with the cheese. Optional, add salsa & yoghurt.
Method
- Place the wraps in between an upside down muffin tray and place in the oven for a few minutes on 180c.
- Roast the butternut squash with a drizzle of olive oil and roast until well cooked. (20-25 minutes)
- To make the black beans, put 1/2 tsp olive oil in a pan with the garlic, once softened add the spices and stir.
- Add the butternut squash to the pan, then stir in the vinegar and maple syrup. Cook for a further few minutes.
- Serve by loading into the taco shells, top with the cheese. Optional, add salsa & yoghurt.