Butternut and black bean soft tacos
Looking for a delicious high fibre recipe? These butternut and black bean soft tacos are packed with veges and perfect enjoyed for a quick, healthy family meal
Ingredients
- 1/2 medium butternut, peeled and cut into 1cm cubes
- 1/2 tbsp oil
- 1 x 375g jar store-bought taco sauce
- 400 g canned chopped tomatoes
- 1 tsp smoked paprika
- 400 g black beans, rinsed and drained
- juice of ½ a lime
- small corn or flour tortillas, warmed
- sliced avocado, grated cheese, sour cream and chopped coriander, to serve (optional)
Steps
- Preheat oven to 230°C. Place the butternut in a shallow roasting pan with the oil and toss to coat. Roast for 15-20 minutes or until tender.
- Place taco sauce and tomatoes in a medium saucepan; add the smoked paprika and simmer until thickened and reduced, stirring frequently.
- Add the black beans and butternut to the sauce and heat through. Squeeze in the lime juice and stir.
- To serve, place spoonfuls of the butternut mixture in a warmed tortilla and add avocado. Top with cheese, sour cream and coriander, if desired.
This recipe first appeared in Food magazine.
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