Butternut Squash & Blackbean Tacos Recipe

Butternut Squash & Blackbean Tacos Recipe

Welcome to the latest collagen recipe sensation from Peachy Palate.

A seasonal taco, given a super easy subtle protein boost by incorporating Edible Health Marine Collagen into a lightly spice mayo dressing! Easy peasy!

The combination of the roast squash, blackbeans, coriander and dressing is a super simple and delicious one. As soon as I can get my hands on other varieties of seasonal pumpkin I’ll be whipping these up all over again.

Preparation Time - 10 minutes
Cooking Time - 25 minutes
Servings - 2

Butternut Squash & Blackbean Tacos Recipe

Ingredients

For the Dressing

● 60g mayo of choice
● 2 tbsp of Edible Health Marine Collagen
● 1 tbsp fresh lime juice
● ½ tsp sriracha
● Pinch of cumin
● Pinch of paprika
● Pinch of salt to taste

Everything Else

● 2 mugs / cups of peeled diced butternut squash or pumpkin
● 1 tbsp olive oil
● ½ tsp cumin
● ½ tsp smoked paprika
● ¼ tsp salt
● 4 - 6 small soft tacos
● ½ a can of black beans, drained and rinsed well
● 1 baby gem lettuce finely chopped
● 2 - 3 tbsp crumbled soft goats cheese or feta
● 1 tbsp finely chopped fresh coriander

Butternut Squash & Blackbean Tacos Recipe

Directions

  1. Preheat your oven to 180C (350F).
  2. Mix together diced squash with olive oil and spices. Lay on a baking tray and roast for 25 minutes, toassing half way through the cooking time.
  3. Whisk together all dressing ingredients and set to one side.
  4. Assemble tacos with crisp shredded lettuce, warm roast squash, black beans (heat if desired), a few dollops of the dressing, a crumbling of cheese, and some fresh coriander. Serve with a few wedges of lime for a final refreshing zing.

Butternut Squash & Blackbean Tacos Recipe