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Butternut squash and Black bean toastadas

'I think this is a tostada?'

This is not particularly demanding to make as a weeknight treat but I did seem to use an almost inexplicable plurality of pots and pans, not even really clear what i used them for if I'm honest.  So maybe best for when someone else is doing the edit. There is orange running through the whole recipe I'm on a bit of an orange jag at the moment so I'm playing with it in various savoury dishes, I think this one went really well.  



The filling 

Butternut squash (about half for each person)

Garlic (a clove for each half butternut squash)

Chilli flakes (Chipotle? to taste)  

Nutmeg (A generous grating)

Parmasan (about 100 grammes or nutritional yeast)

Oragano (a bout alf a tablespoon)

Salt 

  1. Cut the squash in half, oil it up oven it up for 40 minuets on 180. 
  2. When the butternut squash is tender scoop the flesh out and mash it along with the other ingredients.

The Beans 

Black beans (about a can for two)

Onions (one, cut quite small)

Orange (one, zest and juice)

Cumin (about a teaspoon)

Hendersons relish  

Salt 

  1. Cook your onions until they have taken on some significant colour. 
  2. Add half of your orange zest and continue to sauté until fragrant then add some cumin, cook for a further thirty seconds and add the beans along with a portion of the liquid in the can.
  3. Add the orange juice and a splash of the Hendo's.
  4. Season to taste  


The Salsa 

Tomatoes (cherry, garden or heirloom, good tomatoes make a big difference here, cut into small pieces) 

Orange, (zest and juice)

Spring onion (sliced small)

Coriander (a supermarket bunch, chopped) 

Picked jalapeños (chopped finely)

Garlic (minced)

Salt 

  1. Salt the tomatoes and leave to stand for about 10-15 minuets.
  2. Pour off the liquid expressed from the tomatoes. 
  3. Add the onions, garlic, orange zest and jalapeños leave to sit together for a while. 
  4. Stir in some finely chopped coriander just before serving. 
  5. Taste and adjust the seasoning with orange juice and salt. 

Construction 

Tortillas 

Butternut filling 

The beans 

The salsa 

Feta ( as much as you like crumbled)

Hot sauce (your fave, to taste) 

  1.  Put enough squash mixture between two tortillas.  Then toast the tortillas on either side in a dry frying pan until they are toasty and crispy. 
  2. Top with beans then salsa (in that order because the beans are hot and the salsa is cold) 
  3. Optionally crumble some feta over the top and add as much hot sauce as you fancy. 


Not wishing to toot my own horn but these were delicious  also the way they come in one meal units is good for stopping you over eating, because you'd have to make another one and who has time for that?

   

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