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Pumpkin, Bean & Feta Tacos

Pumpkin, Bean & Feta Tacos

Ingredients for One

  1. 150 grams butternut pumpkin
  2. 100 grams kidney beans
  3. 30 grams salad mix
  4. 25 grams feta cheese
  5. 5 grams coriander
  6. 3 tortillas
  7. 0.5 tbsp Mexican spices
  8. 1 lime
  9. 1 onion
  10. S avocado
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams butternut pumpkin
  2. 200 grams kidney beans
  3. 60 grams salad mix
  4. 50 grams feta cheese
  5. 10 grams coriander
  6. 6 tortillas
  7. 1 tbsp Mexican spices
  8. 1 lime
  9. 1 onion
  10. M avocado
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams butternut pumpkin
  2. 400 grams kidney beans
  3. 120 grams salad mix
  4. 100 grams feta cheese
  5. 20 grams coriander
  6. 12 tortillas
  7. 2 tbsp Mexican spices
  8. 1 lime
  9. 1 onion
  10. L avocado
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams butternut pumpkin
  2. 600 grams kidney beans
  3. 180 grams salad mix
  4. 150 grams feta cheese
  5. 30 grams coriander
  6. 18 tortillas
  7. 3 tbsp Mexican spices
  8. 2 lime
  9. 2 onion
  10. 2 avocado
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200°C
  2. peel and cut pumpkin into 2cm pieces
  3. peel and finely chop onion
  4. drain and rinse kidney beans
  5. wash and coarsely chop coriander
  6. rinse salad mix

Method:

  1. Toss the pumpkin in spice mix and olive oil. Place onto an oven tray lined with baking paper. Cook in the oven for about 20 minutes or until tender.
  2. Meanwhile, heat oil in a saucepan over low heat. Cook the onion, stirring until soft. Add the kidney beans. Season with salt and pepper, then stir until beans are heated through.
  3. Scoop avocado flesh into a bowl. Squeeze lime juice over the top, reserving a little juice for later. Season with salt and pepper, then mash until almost smooth.
  4. Toss the salad mix with a little lime juice and olive oil. Season well with salt and pepper.
  5. Heat tortillas in a hot dry frying pan for 30 seconds on each side. Wrap the tortillas in a clean tea towel to keep warm. Spread avocado over the tortillas, then fill them with pumpkin, beans, coriander and feta. Serve with the side salad.
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