Autumn Tacos
These are a fun Friday night meal, perfect for the whole family and super easy to make! The colours really pop in these tacos, so visually I think they look more fancy than they are- a great way to impress any friends coming over too! See my notes below for weaning infants.
Serves: 4-6
Prep: 15 Mins
Cooking Time: 40 Mins
Ready In: 50 Mins
For the Onions:
- 1 Red Onion
- 1 Lime, Juice only
- 1tsp Sherry Vinegar or Cider Vinegar
For the Roast Vegetables
- 1 Butternut Squash, peeled and cut into small chunks
- 2 Peppers- I like a mix of colours- cut into small chunks
- Olive Oil
For the Beans
- 400g Tin of Black Beans or Red Kidney Beans
- 1 Lime, Juice Only
- 1 Onion
- Olive Oil
- 1tsp Chipotle Paste (or to taste- the heat varies brand to brand I find)
- 1tsp Oregano
- 1tbsp Tomato Puree
Serve with Soft Corn Tacos (GF) and Guacamole (and Sour Cream if you eat dairy).
- Preheat your oven to 200C/ 180C Fan/ Gas 6.
- Start by making the onion, as this takes a while to turn bright pink-you could even make it in advance should you wish (though who has the time,usually?!). Slice the onion in half, and then slice into thin half moons. Popin a bowl with the lime juice and sherry vinegar. If you have older children, Iwould also recommend a little salt too. Give it all a good mix, and put to oneside to pickle.
- Add your vegetables to a roasting tin, with a drizzle of olive oil and roast for 30-40 minutes, until soft. Stir occassionally to evenly cook.
- Finally, prepare your beans. Dice your onion and add to a saucepan with a little olive oil. Sautee until soft. Tip in your beans (drained) and add in the remaining ingredients. Slowly bring up the heat and warm the beans through. Keep warm until you are ready to serve.
- Serve everything in the middle of the table for everyone to dig in and build their own tacos. I like to serve these with guacamole and sour cream.
Method
- Preheat your oven to 200C/ 180C Fan/ Gas 6.
- Start by making the onion, as this takes a while to turn bright pink-you could even make it in advance should you wish (though who has the time,usually?!). Slice the onion in half, and then slice into thin half moons. Popin a bowl with the lime juice and sherry vinegar. If you have older children, Iwould also recommend a little salt too. Give it all a good mix, and put to oneside to pickle.
- Add your vegetables to a roasting tin, with a drizzle of olive oil and roast for 30-40 minutes, until soft. Stir occassionally to evenly cook.
- Finally, prepare your beans. Dice your onion and add to a saucepan with a little olive oil. Sautee until soft. Tip in your beans (drained) and add in the remaining ingredients. Slowly bring up the heat and warm the beans through. Keep warm until you are ready to serve.
- Serve everything in the middle of the table for everyone to dig in and build their own tacos. I like to serve these with guacamole and sour cream.
Ingredients
For the Onions:
- 1 Red Onion
- 1 Lime, Juice only
- 1tsp Sherry Vinegar or Cider Vinegar
For the Roast Vegetables
- 1 Butternut Squash, peeled and cut into small chunks
- 2 Peppers- I like a mix of colours- cut into small chunks
- Olive Oil
For the Beans
- 400g Tin of Black Beans or Red Kidney Beans
- 1 Lime, Juice Only
- 1 Onion
- Olive Oil
- 1tsp Chipotle Paste (or to taste- the heat varies brand to brand I find)
- 1tsp Oregano
- 1tbsp Tomato Puree
Serve with Soft Corn Tacos (GF) and Guacamole (and Sour Cream if you eat dairy).
Additional Information
For weaning infants, do not add the onions until they are older and have a good chew. Make sure you mash the beans to reduce the risk of choking and additionally you may want to either dice or mash the vegetables. Tacos can pose a choking risk as they can go claggy, so for children under 2 you may prefer to serve this with either rice or toast- you can spread the mashed veggies on the toast for an easy self-feeding meal.
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