Black Bean & Butternut Squash Tortillas

I spent all day at the Decanter New World Fine Wine Fair and I was desperate for something simple and speedy to soak up the alcohol when I got home, I had half a butternut squash in the fridge and beans, peas, corn and tortillas in the freezer. From start to plate these took about 15 mins and I have enough filling to freeze for another meal.

The earthiness of the black beans works well with the sweetness of the squash and absorbs any flavourings or herbs that you add. The griddled tortilla is crispy with a soft fluffy filling. I also added some liquid smoke for a BBQ flavour if you do not have any (it is not easy to get hold of in the UK) add some smoked paprika or smoked salt.

I have no exact quantities for this recipe as it really is a use-whatever-you-have-to-hand general idea rather than a recipe, any beans would work, use different vegetables; any root vegetable would work in place of the squash.

Black Bean & Butternut Squash Tortillas (Serves 2)

Handful black beans
Handful aduki beans
½ small butternut squash
¼ green pepper finely chopped
¼ yellow pepper finely chopped
Handful peas & corn
1 chopped pickled chilli
1tbs Sunflower oil
Dash soy sauce
Dash liquid smoke

2 tortillas

Peel and chop the squash into ½” cubes, put in a bowl,cover and microwave for 3 or 4 minutes until soft. Whilst the squash is cooking fry the vegetables and beans (I fry my beans straight from the freezer, they defrost soon enough in the pan) until the beans are soft, add the squash and give it all a good mash until the beans and squash are squidged together. Add liquid smoke, soy, spices, salt and pepper to taste and remove from the heat.

Oil a griddle pan (or a clean frying pan) and put on the hob on the hottest ring at full blast. Meanwhile spread a dollop of the mixture over half of each of the tortillas (If you get these out of the freezer when you start cooking they would have defrosted by now) fold over and press firmly.

Fry on each side (about 2mins) until they are crispy, keep a close eye on them as they go from perfect to burnt in a matter of seconds. Serve with chutneys and some salad.