Butternut Pumpkin Tacos
Prep Time
- Prep | 5 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- 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
NUTRITION PER 1 SERVING
Calories 647kcal , Fat g26.5, Proteins 22.8g, Carbs 66g
ALLERGY INFO
Contains Gluten |
Method
- 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.
- 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.
- 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.
- Drain and wash black beans. Heat tacos to your preference, as per the packet instructions.
- Assemble tacos or have all ingredients placed out for everyone to make them to their preference. Enjoy.
