Black Bean & Butternut Squash Tacos

This is a great midweek meal to have up your sleeve. Take everything to the table and let the family dive in and build their own tacos.
Black Bean & Butternut Squash Tacos


Serves 4



Total Time

45 Minutes


2 tbsp of The Groovy Food Company Organic Virgin Coconut Oil
650g of butternut squash or pumpkin, peeled, deseeded and cut into 2cm chunks
2 garlic cloves, finely chopped
2 tsp of ground cumin
1 tsp of sweet smoked paprika
1 x 400g tin of black beans, rinsed and drained
1 tsp of The Groovy Food Company Organic Agave Nectar, Light Amber & Mild
For the guacamole
2 ripe avocados
150g of frozen peas, defrosted
½ a small bunch of mint, leaves roughly chopped
1 small bunch of coriander, leaves roughly chopped
Zest of 1 lime and juice ½ (half)
To serve
2 baby gem lettuces, shredded
1 lime, cut into wedges
8 -12 small soft flour tortillas


Step 1

Heat oven to 200°C/180°C Fan/Gas 6. Spoon the coconut oil into a large roasting tray and heat in the oven. Add the squash to the tray along with the cumin, smoked paprika, garlic and plenty of seasoning. Mix well and roast for 20 minutes. Tip in the black beans, drizzle over the agave, then toss everything together and roast for another 15 mins.

Step 2

Meanwhile make the guacamole. Mash the avocado, peas, lime zest and juice in a bowl, then stir through most of the herbs and some seasoning.

Step 3

Wrap the tortillas in foil and pop in the oven with the squash for the last 5 minutes, to heat through.

Step 4

To serve, let everyone dig in and make their own tacos – spread a generous spoonful of guacamole over a tortilla, then top with lettuce, 1-2 tbsp of the black bean mix, a crumbling of feta, a sprinkling of herbs and a squeeze of lime.

Recipe courtesy of The Groovy Food Company. 

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