Roasted Butternut Pumpkin with Black Bean Chilli

Name: Roasted Butternut Pumpkin with Black Bean Chilli
Prep time: 20 min
Total time: 20 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 medium butternut pumpkin cut into quarters; Olive oil; Salt and pepper; 2 tbsp olive oil; 1 onion finely chopped; 3 cloves garlic finely chopped; 2tbsp tomato paste; 1 tablespoon of each brown sugar, red wine vinegar,smoked paprika; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 3 whole chipotle chillies in Adobe sauce and 2tbsp Adobe or chipotle sauce.; 400gm tin black beans drained, reserve 1/2 cup bean liquid; 400gm tin chopped tomatoes; Thick plain yoghurt; Toasted sunflower seeds; Chilli flakes; Coriander

4 steps

Prep:20min

Updated at: Thu, 17 Aug 2023 03:49:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories310.6 kcal (16%)

Total Fat13.8 g (20%)

Carbs40.1 g (15%)

Sugars12 g (13%)

Protein9 g (18%)

Sodium689.9 mg (34%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Put the pumpkin on a baking tray and brush with oil. Season with salt and pepper and roast for about 25 mins or until tender

Step 2

Chilli- Heat the oil in a large pan and cook onion and garlic over medium heat for 8 mins or until soft. Stir in the tomato paste, sugar, vinegar, paprika, cumin, oregano, and chipotle chillies and their sauce. Cook for 2 mins stirring constantly. Add the beans, bean liquid and tomatoes. Season well and cook for 15 mins until thick.

Step 3

To serve

Step 4

Spoon the beans over hot pumpkin wedges and top with dollops of yoghurt seeds, Chilli flakes and coriander.