Mixed Bean Taco

Tacos, burritos or fajitas , we love them all. So we created a recipe you can adapt to suit either, with a sweet vegetarian filling. The butternut squash makes all the difference in this taco.

Serves: 4 | Cooking Time: 1 Hour

Ingredients

• 8 Large Taco Boats
• 1 Large Red Onion
• 1 Butternut Squash
• 1 Broccoli
• Mixed Beans (tinned)
• 1 Red Bell Pepper
• Spinach
• 6 Cherry Tomatoes
• Fresh Coriander
• 1 Baby Lettuce
• 1 tbsp Ground Cumin
• 1 Tbsp Cinnamon
• Black Pepper
• Salt
• Tomato Salsa
• Vegan Cheese

Method

Dice the butternut squash (peeled), bell pepper and broccoli into small chunks and lay them out on a baking tray with the cherry tomatoes. Drizzle them with oil over the top, season with salt, pepper, cumin and cinnamon and place in the oven for 30 minutes at 200C until soft ad the edges are charred.

Whilst these are in the oven, wash your lettuce and spinach, separate the lettuce leaves and put them in a bowl. Slice the red onion and add this to the bowl too. 

When the roasted vegetables are ready, take them out of the oven. Drain and rinse the beans and mix it together with the roasted vegetables, making sure to combine all the oils and flavours well. 

Now it’s time to stuff your tacos. First scoop the ingredients in the bowl, such as the leaves, beans and onion into the taco, then layer it with the roasted vegetables, and finally, dress it with tomato salsa. 

Find the recipe in our cookbook.

Mixed Bean Taco

5 from 1 vote

Tacos, burritos or fajitas , we love them all. So we created a recipe you can adapt to suit either, with a sweet vegetarian filling.

Cook Time40 minutes mins

Course: Main Course

Cuisine: Gibraltar, Mediterranean, Mexican

Servings: 4

Author: Mama Lotties

Ingredients

• 8 Large Taco Boats
• 1 Large Red Onion
• 1 Butternut Squash
• 1 Broccoli
• Mixed Beans tinned
• 1 Red Bell Pepper
• Spinach
• 6 Cherry Tomatoes
• Fresh Coriander
• 1 Baby Lettuce
• 1 tbsp Ground Cumin
• 1 Tbsp Cinnamon
• Black Pepper
• Salt
• Tomato Salsa
• Vegan Cheese

Instructions

• Dice the butternut squash (peeled), bell pepper and broccoli into small chunks and lay them out on a baking tray with the cherry tomatoes. Drizzle them with oil over the top, season with salt, pepper, cumin and cinnamon and place in the oven for 30 minutes at 200C until soft ad the edges are charred.
• Whilst these are in the oven, wash your lettuce and spinach, separate the lettuce leaves and put them in a bowl. Slice the red onion and add this to the bowl too.
• When the roasted vegetables are ready, take them out of the oven. Drain and rinse the beans and mix it together with the roasted vegetables, making sure to combine all the oils and flavours well.
• Now it’s time to stuff your tacos. First scoop the ingredients in the bowl, such as the leaves, beans and onion into the taco, then layer it with the roasted vegetables, and finally, dress it with tomato salsa.