Avocado, Roasted Squash and Black Bean Tacos

Serves 4


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  • 1 butternut squash, approx. 1.3 kg/2.9 lb
  • 2 tbsp olive oil
  • ¼ tsp salt
  • Fresh ground pepper
  • 2 tsp sumac (or paprika)
  • ½ tbsp olive oil
  • 1 garlic clove, finely minced
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Salt
  • 8 to 10 corn tortillas
  • 1 avocado, diced
  • ½ cup feta cheese, crumbled
  • Fresh cilantro, hot sauce and lime quarters, to serve


  1. Preheat the oven to 425°F. Peel the squash and cut it in two. Remove the seeds and stringy fibres, and dice the squash.
  2. Arrange the squash pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with sumac or paprika. Roast for 25 minutes.
  3. In a small saucepan, sauté ½ tbsp olive oil and the minced garlic over low to medium heat. Add the black beans, ground cumin, chili powder, salt and ¼ cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately 5 minutes or until the beans are well heated and soft (but not dry).
  4. In a hot pan, heat the tortillas for a few minutes, or microwave them for 20 seconds. Cover with a clean cloth to prevent them from drying out.
  5. Top the tortillas with roasted squash, black beans, avocado and feta. Serve with fresh cilantro, hot sauce and lime quarters.