Black Bean & Butternut Squash Tacos
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.
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.
Wrap the tortillas in foil and pop in the oven with the squash for the last 5 minutes, to heat through.
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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