Print Recipe

Black Bean and Butternut Squash Tacos with Hillfarm's Salad Dressing

Notes

Easy tacos in an easy but healthy dressing

You'll need

• 210ml Hillfarm Extra Virgin Cold Pressed Rapeseed Oil plus 2 more tbsp for the butternut squash
• 80ml balsamic vinegar
• 1/2 tsp ground ginger
• 100ml soy sauce
• 1 tbsp runny honey
• 1 tin (400g) black beans
• 1 small butternut squash
• 1 lime
• Ready made taco shells and some green leaves for serving

To make them

• To make the dressing, put the oil, vinegar, soy sauce, honey and ginger into a large bowl and whisk together until well combined.
• Drain the black beans and then add them to the bowl and toss together.  Leave to marinade.
• Peel and chop the butternut squash into 1 inch cubes and then steam for 5 minutes or til just tender. You need it to retain it's shape sho it should not be to squishy.
• Once ready toss into the bowl of marinating black beans and mix well.
• Fill each taco shell with the mixture and squirt over a wedge of lime then serve on a bed of rocket or other green leaves.

If you don't fancy the taco shells, this is also nice on a baked potato or simply on its own.