Squash Tacos
We were really excited to give this a try!
A really simple dish that takes minimum effort but really packs a punch. Â The first time we cooked this dinner, we all came back for seconds. Â We all said it was such a triumph - who needs meat?! Â This can be vegan if you don't serve with sour cream.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 butternut squash, peeled and cubed into 1cm cubes
- 4 tbsp light olive oil
- 1 tbsp crushed chipotle chillis
- 1 mild chilli (optional)
- Maldon salt and black pepper
- 1 tsp paprika
- 1 packet pre cooked black beans - 380-400g
- 8 tortillas or 8 tacos or a mixture
- Guacamole
- Sour Cream
- Fresh coriander to garnish
- Juice of 1 lime - you could add the zest to the squash
Equipment
- I use the Big Green Egg large cast iron skillet
Method
- Setup your Egg for an indirect cook using the ConvEGGtor and the the stainless grid on top. Set the Egg to 220°C (baking temperature).
- Pre-heat the skillet to 220°C and add the olive oil.
- Into the skillet, add the squash, the chipotle, the chilli (optional), the paprika, the salt and pepper and the lime zest if you are using it.
- Stir together, coating the spices on to the squash.
- Bake for about 45 minutes, stirring every 15 minutes.
- Add the pre cooked black beans and stir through.
- Cook for a further 15 minutes and remove from the heat.
- If you're using tacos, bake them on the Egg for 3 minutes to warm them.
- If you're using tortillas, remove the ConvEGGtor and cook them direct for about 15 seconds a side.
- Serve them with the squash, lashings of sour cream, guacamole and some coriander leaves.
- If you like it fiery chop over some red chilli.
0 Comments