Butternut bean and guacamole tacos

As I mentioned on the green chilli sauce recipe yesterday, I fancied making something with avocado and butternut squash to offset the heat of the sauce, but also complement the lime and spice flavours. Happily, taco shells were on special offer at the supermarket and a tex mex style dish seemed perfect!

The sauce for the beans and vegetables is very similar to our BB dressing here, it’s sweet and smoky and perfect with a hot sauce.

This is the first time I’ve tried sauteeing the spring onions for guacamole, I really like the result and will be doing it again!

Butternut bean and guacamole tacos

Butternut bean and guacamole tacos

makes 10 tacos

For the beans and vegetables

300 g roast butternut squash (I had half a roast squash leftover, if you will be cooking it from raw, follow the timings here)

1 courgette, chopped

175g cooked borlotti beans (a small tin)

2 tbsp chopped coriander

2 tsp oil

For the sauce –

1 tbsp tomato paste

1/2 tsp molasses

2 tbsp balsamic vinegar

1/2 tsp liquid smoke

a pinch of salt

50 ml water

For the guacamole – 

2 avocados

6 spring onions, chopped

1/2 tsp oil optional

juice of one lime

a pinch of salt

1/2 tsp dried oregano

a small pinch of cumin

To serve – 

10 corn taco shells

1 large carrot, grated

5 tsp vegan sour cream or yoghurt

5 tsp green chilli sauce

To make the guacamole, heat the oil in a pan and saute the spring onions on a high heat for 4 minutes, until softened and starting to caramelise. Remove from the pan and cool a little.

Cut the avocado in half and remove the stone. Scoop the flesh into a small bowl. Add the lime juice, salt, oregano and cumin and mash together with a fork. Stir in the spring onions.

Add the rest of the oil to the pan, on a medium heat. Fry the courgette until softened and nicely browned, about 8 minutes and then remove from the pan.

Still on a medium heat, add all the sauce ingredients and bubble them together for 2 minutes. Tip in the beans, butternut squash and courgette and mix well. Simmer the beans and vegetables for 10 minutes to allow the sauce to reduce a little.

Smoky, sweet, butternut beans

Smoky, sweet, butternut beans

For each taco, put a couple of spoonfuls of beans in the bottom of the taco, then some grated carrot, a tbsp of guacamole, and half a tsp each of vegan sour cream and green chilli sauce.

By E.

2 thoughts on “Butternut bean and guacamole tacos

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