Black Bean and Butternut Squash Tacos with Hillfarm's Salad Dressing
Easy tacos in an easy but healthy dressing
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
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.