Today I’m sharing a recipe for veggie tacos with Deli Kitchen Tacotillas, refried black beans, roasted butternut squash and sweetcorn. These tacos are delicious and a great recipe idea when you are having friends and family over to your house for dinner. Play around with your favourite fillings and toppings for a fun taco party.
My husband and I developed an obsession with tacos during our trip to Portland in April where we ate some of the best tacos (and tortilla chips) of our lives. Yep, that’s a bold statement, but it is not so surprising if you’ve heard how amazing the food scene in Portland is. Luckily for us, London seem to be on a taco trend at the moment with new taquerias opening all the time. I love eating out in London, but it’s an expensive habit to have. For a cheaper (and healthier) alternative to eating out, I can prepare a tasty Mexican-inspired taco dinner at home.
To make these veggie tacos I adapted a recipe from the Sunday Magazine and used the new Deli Kitchen Tacotillas, a cross between a taco and a tortilla wrap. They are soft and tasty.
Deli Kitchen is a new range of healthy and easy to use flatbreads that you can buy from all major UK supermarkets. In addition to the Tacotillas, there are also skinny wraps (with less than 100kcal per wrap) and high protein wraps. They are a healthy alternative to sliced white bread for sandwiches.
What I love about the Deli Kitchen range, aside from the taste of course, is that the flatbreads are very convenient. I keep the packets in the fridge to make a quick and light wrap for lunch when I work from home or to make these veggie tacos for dinner.
- 4 Tacos (or Deli Kitchen Tacotillas)
- 2 tbsp vegetable oil
- 1 x 400g tin of black beans, drained
- 1/2 tsp dried oregano
- 2 red onions
- 1 garlic clove
- 200 ml water
- 150g sweetcorn
- 400g butternut squash, roasted and diced
- salt and pepper
- 1 medium ripe avocado, mashed
- chipotle sauce
- crème fraîche
- fresh coriander, chopped
- lime wedges
Preheat the oven to 200°C. Place butternut squash on a roasting tray and bake for 30 minutes, turning it halfway through cooking. Take out of the oven and set aside. Lower the oven to 180°C
Heat 1 tablespoon vegetable oil in a medium-sized frying pan. Finely chop 1 red onion and garlic. Add them to the pan with a splash of water, cover and sauté until the onion and garlic have turned golden brown. Add the beans, oregano, salt and pepper. Pour in the water and cook for a few minutes. Mash the beans using a potato masher. Simmer over a gentle heat, stirring continuously, until all the water is evaporated and you have a thick purée. Set aside.
Chop 1 red onion in thin wedges. In a large frying pan, heat 1 tablespoon of oil. Add the squash, sweetcorn, red onion then cook over a high heat for about 10 minutes, stirring occasionally. The vegetables should have a light charring and browning at the edges.
Wrap the tacos in foil and warm them in the oven for about 8-10 minutes, until they are lightly browned. Alternatively you can heat them in a pan.
To serve, place two tacos on each plate. Spread over some of the refried beans, then top with the butternut squash mix. Serve with avocado, crème fraîche, chipotle sauce, coriander and lime.
Disclaimer: this post was written in collaboration with Deli Kitchen. All opinions are my own.