Healthy vegan tacos

Personas:

Preparación:

Cocción:

Tiempo total:

Ingredientes para

1 teaspoon paprika

1/2 teaspoon dried chilli flakes

1 teaspoon ground cumin

500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces

1 large red capsicum, deseeded, cut into 2cm pieces

400g can black beans, rinsed, drained

2 teaspoons pure maple syrup

2 tablespoons fresh lemon juice

1/4 small red cabbage, shredded

95g (1/3 cup) natural coconut yoghurt

3 teaspoons tahini

8 small gluten-free corn tortillas

1/2 small avocado, thinly sliced

Lemon wedges, to serve

Como se hace la

Dificultad: Easy

Step 1
Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Combine the paprika, chilli flakes and cumin in a small bowl. Place the pumpkin and capsicum on prepared tray. Lightly spray with oil. Sprinkle with the spice mixture. Roast for 30 minutes or until golden and tender, adding the black beans to the tray for the last 5 minutes of cooking. Use a fork to lightly mash the black beans after cooking.