Tazón de Calabaza Asada y Frijoles Negros (Roast Squash and Black Bean Bowl)
Taco-spiced roast butternut squash on rice with black beans, creamy avocado salsa, pumpkin seeds and lime.
Made with Creamy avocado salsa and Mexican black beans and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.06 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Toss the squash with the oil and taco seasoning mix on a large baking tray. Roast for 30 minutes, turning once, until soft and caramelised at the edges.
30 min - 2
Rinse the rice, then cook it in plenty of boiling salted water for 11 minutes. Drain well, return to the pan and cover with a lid for 5 minutes to steam.
16 min - 3
Soak the red onion in half the lime juice with a pinch of salt for 10 minutes. Toast the pumpkin seeds in a dry pan for 2 minutes.
10 min - 4
Warm your ready made Mexican black beans (see the base recipe) in a small pan with a splash of their liquid until steaming hot all the way through.
- 5
Divide the rice between four bowls. Top with the squash, black beans, pink onions, a spoonful of your ready made creamy avocado salsa (see the base recipe), the pumpkin seeds and coriander. Squeeze over the rest of the lime.
Tips
- Cut the squash into even cubes so they roast at the same speed.
- Leave the skin on a small butternut or use a pre peeled one to save time.
- Roast hotter than you think for caramelised edges, and do not crowd the tray.
- Swap the rice for quinoa or cauliflower rice for a change.
Storing and freezing
Keep the components separate in the fridge for up to 3 days. Cool rice within 1 hour and reheat only once until steaming hot all the way through. The squash and beans freeze for up to 2 months.
Questions
Is this bowl vegan?
Yes. Squash, rice, beans, avocado salsa and seeds are all plant based. Make sure your avocado salsa contains no yoghurt or cream.
Can I use another squash?
Yes. Pumpkin, sweet potato and kabocha all work and roast in the same time. Cut them to similar size.
Can I prep this ahead for lunches?
Yes. Cook everything on Sunday, store the parts separately and assemble each day. Add the avocado salsa and lime fresh.
More made with creamy avocado salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.