Vegan Black Bean Tacos Recipe with Charred Butternut & Avocado Salsa | Outback Barbecues

Ingredients

• 1 butternut squash, peeled, seeds removed and cut into ½ inch slices
• 1 chilli, sliced (seeds removed if you like)
• Corn tacos, to serve
• Extra lime wedges, to serve
• Hot sauce, to serve
• 2 avocados, peeled and diced
• 1 onion, peeled and finely diced
• 1-2 tablespoons lime juice
• Handful coriander leaves and stalks, finely chopped
• 2 tablespoons olive oil
• 1 x 400g can black beans, drained
• 2 cloves garlic, crushed or finely grated
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ½ teaspoon paprika or chilli powder
• 1 tablespoon cider vinegar
• Large pinch caster sugar