These Healthy Butternut Squash Black Bean Tacos are gut friendly – made with soaked beans (to reduce anti-nutrients and improve bioavailability of minerals), authentic corn tortillas (gluten free), beet sauerkraut (probiotics) and finished with a creamy guacamole. Makes 8 Tacos.
1/3cupbeet sauerkrautas an alternative, finely shredded fresh red cabbage
2small radishessliced thin on a mandolin
1heaped cup refried black beanssee notes for link to recipe or use canned beans
NORI GUACAMOLE:
2avocadosmedium-large
½red onionfinely sliced
1bunch fresh coriander/cilantrochopped
5gsheettoasted noritorn
juiceof one lime
1teaspooncumin powder
pinchfine sea salt
black pepperto taste
2tablespoonsscallions/spring onionssliced, to serve
Instructions
TACOS:
Pre-heat oven at 180˚C (356˚F). Peel and dice the butternut, then lightly coat in olive oil. Space them out in a baking tray and roast till golden, approximately 30 minutes.
In a dry frying pan, heat the corn tortillas one at a time – or warm in the oven.
Spoon a couple of tablespoons each of the refried black beans and nori guacamole over the centre of each tortilla, then top with roasted butternut, sliced radish, a teaspoon or more of beet sauerkraut, a drizzle of raw cashew aioli (see notes) and a sprinkle of fresh coriander.
Enjoy!
NORI GUACAMOLE:
Smash the avocado on plate with a fork, then add all other ingredients and mix to combine.
Sprinkle a few slices of spring onions over the top to finish.