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

Total Time30 mins
Servings: 4



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.