A weekend meal doesn’t have to been a big deal – the simplicity of a build your own taco keeps everyone satisfied and gets everyone involved.
Tacos are one of the finest dinners you can make – totally adaptable and a great meal for those looking to cut down on the meat in their diet – layers upon layers of flavour means you simply do not miss the meat! This taco recipe takes advantage of the sweet squash carrying the salty feta and spice mix perfectly.
8 x Flour Tortillas
400g tin black beans
1 red onion
100g feta cheese
8 spring onions
100g tinned sweetcorn
1 butternut squash
100g sour cream
5 cloves garlic
2 tsp paprika
1 tsp cumin
1 tsp onion granules
bunch of coriander
1 tsp red wine vinegar
1 tsp sugar
Peel and dice the butternut squash into 1 cm cubes. Toss in olive oil and coat with the paprika, cumin, salt and pepper. Roast for 30 minutes.
Drain the tin of black beans and grate in two garlic cloves, salt and pepper. Cook until the beans start to soften and then mash with a potato masher or the back of a fork. Cook until it’s a somewhat mushy consistency.
Finely slice the red onion and toss in a bowl with the red wine vinegar, sugar and salt. Scrunch together with your hands and set aside.
Tip the sweetcorn into a pan with a little oil. Season with pepper and fry within it starts to char. Decant into a bowl and leave to the side, ready for plating. Trim the spring onions and place on an oiled griddle pan – cook until it chars and then finely slice. Tip into a bowl with a whole garlic clove. Pour the juice of 1 lime into the sour cream and leave aside.
Remove the butternut squash from the oven and toss in a bowl with the chopped coriander and 2 cloves of the garlic, finely sliced.
Time for assembly: fry the torillas in a pan with a little oil until they start to brown and blister and then remove. Spread some of the black bean mixture on each tortilla, followed by the red onions, butternut squash and then the sweetcorn. Crumble on the feta and finish with some of the lime crema.