Butternut Pumpkin Tacos

butternut pumpkin tacos
Prep Time
  • Prep | 5 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
  • Baking Tray
  • Mixing Bowl x 2
Ingredients we send
  • Butternut Pumpkin
  • Corn Tortillas
  • Tinned Blackbeans
  • Corn On The Cob
  • Tuss Tomato
  • Red Onion
  • Avocado
  • Lemon
  • Smoked Paprika & Cumin
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper

Calories 647kcal , Fat g26.5, Proteins 22.8g, Carbs 66g


Contains Gluten |


  1. Preheat oven to 220 degrees. Chop butternut pumpkin into bite-sized pieces, place on a baking tray, cover in oil, salt, pepper and the spice packet, place into the oven for 13-16 minutes.
  2. To make the salsa get a mixing bowl, finely chop red onion, cut tomato into halves and chop lengthways, cut the corn off the cob, place all 3 ingredients into the bowl, cut lemon in half, use one half of the lemon juice and squeeze into the bowl, mix well, season with salt and pepper.
  3. Make guacamole, place the avocado into a mixing bowl drizzle olive oil, season with salt and pepper, then squeeze the remaining amount of lemon. Mash with a fork to your desired consistency. It can be as chunky or smooth as you like.
  4. Drain and wash black beans. Heat tacos to your preference, as per the packet instructions.
  5. Assemble tacos or have all ingredients placed out for everyone to make them to their preference. Enjoy.

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