Butternut Squash Chilli with Avocado & Crispy Corn Tacos

Ingredients

• 1 butternut squash, split in half lengthways
• 1 white onion, peeled & finely diced
• 2-3 celery spears, finely diced
• 2 red peppers, finely diced
• 1 tbsp cold pressed rapeseed oil
• 2-3 garlic cloves, peeled & minced
• ½ small bunch coriander, leaves picked & stalks shredded
• 2 red chillies, finely diced
• 1 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp chipotle paste
• 1 x 400g can chopped tomatoes
• 1 can black beans (230g drained)
• 100ml good veg stock
• sea salt
• 1 avocado, peeled, de-stoned & mashed
• 1 jar green jalapenos, drained & chopped
• 2 spring onions, finely sliced
• 1 small red onion, sliced into rings
• 4 corn tacos shells