½ small butternut squash, peeled and chopped
½ avocado, de-stoned
2 spring onions, finely sliced (green bits and all)
Juice of 1 lime
Salt and pepper
½ tbsp coconut oil
1 clove garlic, finely sliced
½ x 400g tin of black beans, drained and rinsed
1 tbsp barbecue fajita seasoning
2 flour tortillas
2 drizzles of barbecue sauce
Put the butternut squash in a large microwaveable bowl with 1 tablespoon of water. Cover with cling film, then zap on high for 8 minutes until cooked.
Scoop out the avocado and place in a small bowl with half the spring onion and half the lime juice. Roughly mash with a fork and season with salt and pepper.
Melt the coconut oil in a large frying pan over a medium heat. Add the remaining spring onion and the garlic. Fry for 1 minute, then tip in the black beans and fajita seasoning. Give everything a good stir and cook for 2 minutes more.
Tip the bean mixture into the butternut squash bowl, which by now will be cooked. Roughly mash everything together with a fork. Squeeze in the remaining lime juice and season with salt and pepper.
Put the pan back on a high heat (don’t bother washing it – extra flavour). Place the first tortilla in the pan and pile the butternut and black bean mixture on top.
Grate over the cheddar, then drizzle with a little barbecue sauce and put the other tortilla on top. Chop into pieces and chow down with the avo dip.