Spicy pumpkin tacos

 

An autumnal weekend has started. Yesterday it was quite rainy, and it could rain today too, but the morning was sunny. I’m looking forward to an opening of a new vegetable shop today, where we will stop by. Then we will probably attend an event with British beers in one local bar, wearing masks of course.

I bought plenty of pumpkins and squashes already and will get more, so I’ve tried to cook different kinds of dishes with them. These spicy pumpkin tacos are one of them. I didn’t use an actual pumpkin in this recipe, but a beautiful pale green skinned crown prince squash. You can use any squash or pumpkin you have. The tacos are fully vegan, spicy and the contrast with the spicy sauce and sweet roasted squash is nice. I also served some of the quirky finger limes with this dish. If you want to try them, here comes the recipe.

 

Spicy pumpkin tacos

Ingredients

¼ crown prince squash

2 tbsp vegetable oil

1 onion

3 garlic cloves

1 red chilli

230 g butterbeans

4-6 tbsp tomato purée

Smoked paprika to taste

Ground cumin to taste

Ground coriander to taste

Salt to taste

1 tbsp soy sauce

8 tortilla taco wraps

Fresh coriander leaves

Finger limes

 

Method

Peel and chop the crown prince squash into small cubes. Roast the cubes brushed with oil in the oven.

Chop the onion, garlic and chilli and cook them in oil until soft.

Add the butterbeans, tomato purée and seasoning and let cook until the flavours have blended nicely. I like to crush the butterbeans a little bit so that they are smaller.

Heat some tortilla taco wraps and fill them with the butterbean mix and roasted pumpkin. Decorate with fresh coriander leaves and serve with lime. Enjoy!

 

Have a nice weekend!

Your VegHog