Photo by Quin Engle on Unsplash
Black Bean and Roasted Squash Tacos with Lime Crema
Roasted butternut squash and simmered black beans seasoned with cumin and smoked paprika, served in corn tortillas with lime soured cream.
- 350 g butternut squash
- 400 g tinned black beans
- ½ medium onion
- 2 clove garlic cloves
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 3 tbsp olive oil
- 100 g soured cream
- 1½ tbsp lime juice
- 15 g fresh coriander
- 4 piece corn tortillas
- 100 g red cabbage
- 1 pinch sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 200°C. Peel and cut butternut squash into 1.5cm cubes. Toss with 1.5 tbsp olive oil, salt and pepper. Roast for 25 minutes until tender and caramelised.
- Step 2
Step 2: Finely dice onion and mince garlic.
- Step 3
Step 3: Heat remaining 1.5 tbsp olive oil in a frying pan over medium heat. Add onion and cook for 2 minutes until softened.
- Step 4
Step 4: Add garlic, cumin and smoked paprika, cook for 30 seconds until fragrant.
- Step 5
Step 5: Drain and rinse black beans, add to pan. Stir well and simmer for 5 minutes, mashing some beans with the back of a spoon to create a chunky paste.
- Step 6
Step 6: For lime crema: whisk soured cream with lime juice, minced garlic and salt until smooth.
- Step 7
Step 7: Finely shred red cabbage. Roughly chop fresh coriander.
- Step 8
Step 8: Warm corn tortillas in a dry frying pan for 30 seconds per side.
- Step 9
Step 9: Assemble tacos with black bean mixture, roasted squash, red cabbage, lime crema and fresh coriander.
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