Cookies help us deliver our services. By using our services, you agree to our use of cookies. You can change your cookie settings at any time.

Don't show this message again.

Food

Squash, Chilli & Black Bean Soft Taco Recipe

By Megan 06 Oct 2017

Ingredients

White or wholemeal tortilla wraps
150g butternut squash (cut into wedges)
10ml olive oil
2 avocados (peeled, stone removed & roughly crushed)
1 red onion (peeled & finely chopped)
500g ripe tomatoes (chopped)
1 bunch fresh coriander (finely chopped)
100g can of black beans
5g chilli powder
1 lime
Salt & pepper to season

Method

  • Mix the crushed avocado, finely chopped onion, olive oil & tomatoes and season to taste
  • Grill the squash until tender & golden brown – About 30 minutes dependent on size
  • Mix the black beans with chilli powder
  • Heat the wraps individually on a dry, non-stick pan until soft (Be careful not to dry them out) on a medium setting

Assembly

  • Add a heaped spoonful of guacamole, a small spoonful of chilli black beans and 2-3 batons of butternut squash to the centre of a heated wrap
  • Serve immediately, garnishing with a sprinkle of coriander & a squeeze of lime juice

Enjoy!

Megan is part of the QMU Browzer Team
View All Posts

Topics

catering, qmu, cookbook

Cookies help us deliver our services. By using our services, you agree to our use of cookies. You can change your cookie settings at any time.

Don't show this message again.