Squash Chilli with Avo & Crispy Tacos

Squash Chilli with Avo & Crispy Tacos

387kcal per serving
2 hrs
4servings
Preferences Vegetarian Under 400 calories Dinner Healthier Choice
Main Ingredients Vegetables
Seasonal Autumn Winter
Allergens Contains celery

ingredients

  • 1 butternut squash, split in half lengthways
  • 1 white onion, peeled & finely diced
  • 2-3 celery spears, finely diced
  • 2 red peppers, finely diced
  • 1 tbsp cold pressed rapeseed oil
  • 2-3 garlic cloves, peeled & minced
  • ½ small bunch coriander, leaves picked & stalks shredded
  • 2 red chillies, finely diced
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp chipotle paste
  • 1 x 400g can chopped tomatoes
  • 1 can black beans (230g drained)
  • 100ml good veg stock
  • sea salt
  • 1 avocado, peeled, de-stoned & mashed
  • 1 jar green jalapenos, drained & chopped
  • 2 spring onions, finely sliced
  • 1 small red onion, sliced into rings
  • 4 corn tacos shells

nutrition facts

Per average serving:
energy 1619 kJ / 387 kcal
19 %
fat 18.5 g
26 %
saturates 2.8 g
14 %
Sugars 17.7 g
20 %
salt 1.7 g
28 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

1. Preheat oven to 190°C.

2. Season both halves of the squash. Wrap in foil and roast in the oven for approx. 50 minutes or until the squash is tender. Remove and set aside.

3. Meanwhile sauté the onion, celery and peppers with the rapeseed oil, until they begin to caramelise. Add the minced garlic, fresh chilli, dried spices and smoked chilli paste. Cook for 2-3 minutes.

4. Add the chopped tomatoes, black beans and stock to the pan. Simmer gently for 15-20 minutes. Scoop the flesh from the butternut squash and puree. Fold the puree through the chilli base and allow to continue to simmer for another 10-15 minutes. Season with salt as desired.

5. Place the taco shells into the oven for 2-3 minutes. Break the shells into shards.

6. Serve a portion of the chilli, topped with the taco shards, chopped jalapenos, mashed avocado, spring onions and red onion.

Contains: Celery

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.