06 Jan 2022
50 Minutes | easy | Serves 4-6
All the elements of a great taco come into play here: a creaminess from the beans, freshness and bite from the avocado salsa and sweetness from the charred butternut squash.
Heat a splash of oil in a frying pan and add the garlic. Cook for a couple of minutes over low heat, then add the black beans, spices and vinegar. Cook the beans for a few minutes to warm them through, crushing them a little with a fork. Season with salt and set aside.
Toss the squash slices with a little oil to coat, and grill for 5-10 minutes on each side, or until tender and charred.
Combine all the salsa ingredients and season with salt. Set aside.
Once the squash is tender, remove it and dice then set aside.
Serve the diced squash with the avocado salsa, beans, tacos and lime wedges.
Sprinkle each taco with some chilli to serve (and hot sauce if you like it spicy!).
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