I made this recipe the other night when I was low on energy and time and coincidentally all the ingredients have made their way into the boxes this week…wouldn’t you know!
In my opinion, roasting any squash is this best way to maximise its flavour. The sweetness from the squash paired with the creaminess of the beans (I used black-eyed but this recipe calls for black – I think either would work) creates a delicious heart-warming dish -I also added fresh lime juice and coriander to keep it fresh!
Prep 15 min
Cook 40 min
- 1 medium squash, peeled, seeded and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1 can of black beans, drained and rinsed
- Handful of frozen sweetcorn
- Corn tortillas
- Optional toppings: avocado, lettuce, salsa, tomato, seeds, pesto etc…
1.Heat oven to 200C. On a large baking tray, toss together the squash, olive oil and all the spices until everything is coated. Roast the squash until fork tender, about 40 minutes, flipping once.
2.When squash is about 5 minutes from being done, toss the beans and frozen sweetcorn onto the baking tray, stir and stick back into the oven until squash is done.
3.Place tortilla into a large, slightly oiled, frying pan. Add your desired amount of mixture onto your tortillas, reduce to a low heat and cover. Add any toppings that you would like heated e.g.cheese now. Once the tortilla starts to brown and crisp and the cheese has slightly melted remove from the heat, and top with your favorite toppings! I would recommend fresh, crispy lettuce, a squeeze of fresh lime juice, chopped coriander and a dollop of either non-dairy or dairy yoghurt.