Vegan Squash Tacos With Avocado Crema

Vegan Squash Tacos With Avocado Crema

Enjoy these vegan squash tacos bursting with bold, smoky flavours, and topped with a zesty, creamy avocado crema.

Ingredients (4 servings)

Tortilla:
* 1 pack of corn tortillas
(I recommend using The Chile Company’s! 13 in a pack and they taste so good)

Squash:
* 1 large butternut squash, peeled and cubed
* 2 tsp. chili powder
* 1 tsp. cinnamon
* 1 tsp. smoked paprika
* 1 tsp. ground cumin
* A drizzle of maple syrup
* A drizzle of olive oil
* 1/2 tsp. salt

Beans in Adobo:
* 400g black beans (1 can)
* All of the adobo sauce from canned chipotles in adobo
* 1-2 tsp. tomato puree
* A splash of water (to loosen and make glossy)

Avocado Crema:
* A handful of coriander (cilantro) leaves and stems
* 1/2 medium ripe avocado, slice the remaining half for garnish
* 1/4 cup fresh orange juice (from 1 orange)
* 1 Tbsp. orange zest
* 3 Tbsp. extra-virgin olive oil
* 2 Tbsp. fresh lime juice (from 1 lime)
* 1 green chili, seeds and ribs removed

Garnish:
* A handful of coriander leaves
* 3 spring onions, finely sliced
* Jalapeños or green chilli, finely sliced
* Hot sauce to taste - I use Valentina

Instructions

1. Roast the Butternut Squash (Air Fryer)
* Toss the cubed butternut squash with chili powder, cinnamon, smoked paprika, ground cumin, a drizzle of maple syrup, olive oil, and salt.
* Air fry at 200°C for 15-20 minutes, shaking the basket halfway through, until tender and slightly crispy on the edges. If you don’t have an air fryer, stick the squash in the oven for 40 mins at the same temperature.

2. Make the Avocado Crema
* In a blender or food processor, combine coriander, half the avocado, orange juice, orange zest, olive oil, lime juice, and green chili.
* Blend until smooth and creamy. If needed, add a splash of water or more olive oil to thin it out slightly.

3. Prepare the Black Beans in Adobo
* Drain and rinse the black beans.
* In a small pan over medium heat, add the beans, adobo sauce, tomato puree, and a splash of water to loosen the mixture. If you can handle the heat, feel free to add a jalapeño or two!
* Cook for 5 minutes, stirring occasionally, until the beans are heated through and glossy. Set aside.

4. Warm the Corn Tortillas
* Heat a dry skillet or place each tortilla directly on the hob over medium heat.
* Cook for about 30 seconds on each side, until slightly charred and warm. Keep warm under a towel, or you can use a sandwich bag which traps the steam and heat. It’s a little trick I’ll be using forever!

5. Assemble the Tacos
* Add a few spoonfuls of the black beans in adobo, followed by the butternut squash.
* Drizzle the avocado crema.
* Garnish with sliced spring onions, fresh coriander, jalapeños or green chili, and the remaining avocado slices.
* Top with extra chilli sauce if you like them hot!