Smoky Butternut Squash & Black Bean Baked Taquitos with Cabbage Slaw

Preheat the oven to 200°C and line two large baking sheets with parchment paper.

Cut 1 head of white cabbage into 8 equal wedges, keeping the core intact so the wedges stay held together.

Place all 8 cabbage wedges flat-side down onto the first lined baking sheet. Drizzle with 1 tbsp olive oil and season with 0.5 tsp salt and 0.25 tsp black pepper. Roast in the oven for 20 to 25 minutes, turning once halfway through, until the edges are deeply caramelized and charred.

While the cabbage roasts, place 300 g frozen butternut squash cubes in a medium pot with 2 tbsp water. Cover and steam over medium heat for 8 minutes, or until completely fork-tender. Drain any excess water.

Transfer the steamed squash to a medium bowl and mash thoroughly with a fork. Rinse and drain 1 can of black beans, then add them to the mashed squash along with 1 tsp smoked paprika, 1 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well, crushing some beans but leaving most whole for texture.

Wrap 8 corn tortillas in a damp paper towel and microwave for 30 seconds until warm and pliable.

Place 2 tablespoons of the squash and bean filling down the center of each tortilla. Roll tightly and place seam-side down on the second lined baking sheet. Brush the tops of the rolled taquitos with 1 tsp olive oil.

Bake the taquitos at 200°C for 15 to 20 minutes until the edges are golden brown and crispy.

While baking, toast 20 g raw pumpkin seeds in a dry skillet over medium heat for 3 minutes until fragrant and popping, then set aside.

Remove the roasted cabbage from the oven. Set aside 4 wedges (0.5 head) to cool completely, then place them in an airtight container in the fridge to reserve for the Day 4 snack.

Finely slice the remaining 4 roasted cabbage wedges (0.5 head) into shreds. Toss the shredded cabbage in a bowl with 1 tbsp lime juice, 10 g finely chopped fresh cilantro, the toasted pumpkin seeds, and a pinch of salt to create the warm slaw.

In a small bowl, whisk 60 g low-fat Greek yogurt with 1 tbsp lime juice, 1 tbsp water, and a pinch of salt to create a smooth, pourable crema.

Serve the crispy taquitos alongside the warm cabbage slaw. Drizzle the taquitos with the lime-yogurt crema and garnish with the remaining 5 g fresh cilantro.