1 butternut pumpkin, peeled and cut into large dice
2 tbsp olive oil
1 tsp cumin seeds
½ tsp hot smoked paprika
400 g black beans tin, rinsed and drained well
8 corn tortillas
100 g creme fraiche
1 lime, juiced and zested
1 red onion, thinly sliced
pickled jalapeño pepper slices, to serve
- Heat the oven to 200C/fan. Toss the pumpkin with 2 tbsp oil, the spices and some seasoning, then spread on a baking tray and roast for 15-20 minutes, or until tender. Tip into a pan with the beans and heat through, stirring.
- Warm the tortillas, then divide the pumpkin mix between them. Mix the crème fraîche with the lime juice and zest, and season. Spoon a dollop onto each tortilla, then finish with onions and jalepeños.