This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 230°C. Place the butternut in a shallow roasting pan with the oil and toss to coat. Roast for 15-20 minutes or until tender.
2.Place taco sauce and tomatoes in a medium saucepan; add the smoked paprika and simmer until thickened and reduced, stirring frequently.
3.Add the black beans and butternut to the sauce and heat through. Squeeze in the lime juice and stir.
4.To serve, place spoonfuls of the butternut mixture in a warmed tortilla and add avocado. Top with cheese, sour cream and coriander, if desired.
Note
- This is a great high fibre dish. If you want to make the recipe gluten-free, ensure you use corn tortillas or gluten-free flour tortillas. – You could use the butternut mixture as a vegetarian alternative to meat chilli, served over rice or on a baked potato. PER SERVE Energy 342kcal, 1435kj • Protein 12.4g • Total Fat 6.8g • Saturated Fat 0.9g • Carbohydrate 56g • Fibre 11.7g • Sodium 1427mg