400g Black Beans

2 tbsp Vinegar

1 tbsp Maple Syrup

2 tbsp Olive Oil

4/5 Cloves of crushed Garlic

4/5 Handfuls of Butternut Squash, cubed


1 tsp Paprika

1 tsp Cumin

Handful grated Cheddar Cheese


1) Place the wraps in between an upside down muffin tray and place in the oven for a few minutes on 180c.

2) Roast the butternut squash with a drizzle of olive oil and roast until well cooked. (20-25 minutes)

3) To make the black beans, put 1/2 tsp olive oil in a pan with the garlic, once softened add the spices and stir.

4) Add the butternut squash to the pan, then stir in the vinegar and maple syrup. Cook for a further few minutes.

5) Serve by loading into the taco shells, top with the cheese. Optional, add salsa & yoghurt.

Batch cook where possible.

We love the thought of cook once, eat twice, and just pop the extras in the freezer for later

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