A colourful jumble of flavour is wrapped in soft tortillas for a vego take on taco night. Sweet pumpkin and a charred corn and black bean salsa lifted with feta and lime make for vibrant mouthfuls perfect for warm spring nights.
Preheat oven to 200°C fan-forced. Peel and cut pumpkin into 3cm cubes and place on a lined baking tray. Sprinkle with Subtly Smoky Chipotle, salt and 20ml (1 tablespoon) olive oil and mix well to coat. Roast for 25 minutes or until caramelised and tender. While the pumpkin is cooking, continue with step 2.
Drain corn. Rinse and drain black beans. Crush garlic. Rinse and finely chop coriander leaves and stems. Juice ½ the lime.
Heat remaining oil in a frypan over medium-high heat. Add corn and cook, stirring, for 3 minutes or until charred slightly. Stir through garlic and cook until fragrant. Set aside to cool slightly.
Place beans, corn, lime juice, most of the coriander, salt and pepper in a bowl. Crumble in feta and mix to combine.
Heat tortillas in the microwave to packet instructions and keep warm in a clean tea towel.
Cut remaining lime into wedges. Spread tortillas with crème fraîche and top with roasted pumpkin, corn salsa and sprinkle with remaining coriander. Serve with lime wedges.