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Total time

60 minutes


  • 1 whole cauliflower (raw small, leaves removed and discarded, cut into small florets)
  • 1 red pepper s (medium, deseeded and sliced)
  • 350 g butternut squash (cut into 1 cm cubes)
  • 4 spray cooking spray (calorie controlled)
  • 1 teaspoons chilli flakes (level)
  • 1 teaspoons oregano (level, dry)
  • 1 tablespoons ground cumin
  • 1 tablespoons paprika smoked
  • 1 can black beans in water (drained, organic, drained and rinsed)
  • 4 tablespoons lime juice (fresh)
  • 75 g 0 % fat natural greek yogurt
  • 2 teaspoons vinegar (all types cider)
  • 125 g cabbage red (finely shredded)
  • 1 carrots (small, raw cut into matchsticks)
  • 3 spring onions (medium, trimmed and sliced)
  • 2 tablespoons coriander (fresh chopped)
  • 8 corn tortilla wraps (individual)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower, pepper and squash in a large shallow roasting tin. Mist with cooking spray and toss through the chilli, oregano, cumin and smoked paprika. Season well.
  2. Roast for 35 minutes, turning halfway, until the vegetables are tender and lightly charred. Add the black beans to the tin, toss together, and roast for another 5 minutes. Let cool slightly, then stir through half the lime juice
  3. To make the slaw, combine the yogurt and remaining lime juice with the vinegar. Put the cabbage, carrot and onions in a large bowl and pour over the yogurt mixture. Toss together, and stir through half the coriander.
  4. Warm the corn tortillas to pack instructions. Top each tortilla with the roasted vegetables and slaw and serve garnished with the remaining coriander
  5. View the recipe instructions at

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