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

  1. Place the wraps in between an upside down muffin tray and place in the oven for a few minutes on 180c.
  2. Roast the butternut squash with a drizzle of olive oil and roast until well cooked. (20-25 minutes)
  3. To make the black beans, put 1/2 tsp olive oil in a pan with the garlic, once softened add the spices and stir.
  4. Add the butternut squash to the pan, then stir in the vinegar and maple syrup. Cook for a further few minutes.
  5. Serve by loading into the taco shells, top with the cheese. Optional, add salsa & yoghurt.

Method

  1. Place the wraps in between an upside down muffin tray and place in the oven for a few minutes on 180c.
  2. Roast the butternut squash with a drizzle of olive oil and roast until well cooked. (20-25 minutes)
  3. To make the black beans, put 1/2 tsp olive oil in a pan with the garlic, once softened add the spices and stir.
  4. Add the butternut squash to the pan, then stir in the vinegar and maple syrup. Cook for a further few minutes.
  5. Serve by loading into the taco shells, top with the cheese. Optional, add salsa & yoghurt.

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