Butternut squash and black bean tacos

Butternut squash and black bean tacos

Ingredients

serves 2
  • •1 tbsp olive oil
  • •250g butternut squash, cut into 2cm cubes
  • •1 small onion, chopped
  • •1 garlic clove, finely chopped
  • •½ tsp cumin
  • •¼ tsp ground coriander
  • •120g black beans
  • •150ml vegetable stock
  • •Small handful fresh coriander, chopped
  • •4–6 taco wraps, warmed

  • Sauce

  • •1 tbsp sesame seeds, toasted
  • •20g pumpkin seeds
  • •¼ tsp smoked paprika
  • •2–3 tsp harissa paste (see recipe)
  • •Juice of ½ lime
  • •½ tbsp maple syrup
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. Heat the olive oil in a large pan. Add the butternut squash and cook over medium heat for 5–8 minutes, until browned and lightly charred. Add the onion and cook for 5 minutes. Stir in the garlic, cumin and ground coriander and cook for 2 more minutes.
  2. 2. Add the beans and vegetable stock. Bring to a simmer, cover with a lid and cook for 10 minutes, until the squash has softened and the liquid has reduced. Remove from the heat and stir in the fresh coriander.
  3. 3. Add all the sauce ingredients to a food processor and process until almost smooth.
  4. 4. Assemble the tacos with the veggies and top with the harissa sauce.
Baker Beanie Author

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