adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican-style roasted veg ragù
0 Likes
Spiced roasted vegetables paired with tangy mint salsa and chipotle heat, served with fluffy rice. A taste explosion in every bite!
Ingredients:
  • 2 sweet potatoes
  • 300 g butternut squash or pumpkin
  • 2 carrots
  • 150 g frozen sweetcorn
  • 1 tablespoon coriander seeds
  • ½ tablespoon dried oregano
  • olive oil
  • 2 onions
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 1 green pepper
  • 2 sticks of celery
  • 2 x 400 g tins of black beans
  • 1 x 400 g tin of quality plum tomatoes
  • 1 bunch of fresh mint (30g)
  • 8 spring onions
  • 4 limes
  • 1-2 teaspoons chipotle Tabasco sauce
  • 300 g brown rice
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Scrub the sweet potatoes, chop them into 2.5cm cubes, peel the butternut squash or pumpkin, and 2 carrots, then cut into wedges. - Mix the chopped veggies with sweetcorn in a roasting tray. - Crush coriander seeds, oregano, salt, and pepper in a mortar, sprinkle over the veggies. - Drizzle with olive oil, toss, roast for 35 minutes until golden and soft, shaking the tray halfway. - Meanwhile, finely chop onions, garlic, red chili, green pepper, and celery. - Cook the chopped vegetables in olive oil for 10 minutes. - Add black beans, plum tomatoes, season, bring to boil, simmer for 30 minutes. - Make salsa with mint, spring onions, lime juice, and Tabasco. - Cook rice, set aside. - When the veggies turn golden, remove from the oven, make space in the middle. - Add beans to the tray, return to oven for 20 minutes until sticky. - Mix roasted veggies with beans, serve with rice and salsa.

Similar Recipes