Butternut Squash & Black Bean Tacos
10.09.2020
Ingredients
400g Black Beans
2 tbsp Vinegar
1 tbsp Maple Syrup
2 tbsp Olive Oil
4/5 Cloves of crushed Garlic
4/5 Handfuls of Butternut Squash, cubed
Wraps
1 tsp Paprika
1 tsp Cumin
Handful grated Cheddar Cheese
Method
1) Place the wraps in between an upside down muffin tray and place in the oven for a few minutes on 180c.
2) Roast the butternut squash with a drizzle of olive oil and roast until well cooked. (20-25 minutes)
3) To make the black beans, put 1/2 tsp olive oil in a pan with the garlic, once softened add the spices and stir.
4) Add the butternut squash to the pan, then stir in the vinegar and maple syrup. Cook for a further few minutes.
5) Serve by loading into the taco shells, top with the cheese. Optional, add salsa & yoghurt.
Batch cook where possible.
We love the thought of cook once, eat twice, and just pop the extras in the freezer for later
