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Minikins with Mexican beans
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Transform mini pumpkins into edible vessels for zesty Mexican bean filling.
Ingredients:
18.20 gm olive oil
2 medium (about 250g) green zucchini, ends trimmed, finely chopped
1red onion, halved, finely chopped
35g salt-reduced taco seasoning
1 x 400g candiced Italian tomatoes
1 x 400g canred kidney beans, rinsed, drained
6 small (7cm diameter) mini pumpkins (minikins)
Sour cream, to serve
125.00 ml fresh coriander leaves
Instructions:
Preheat oven to 200°C. In a frying pan over medium heat, heat half of the oil. Sauté zucchini, onion, and garlic for 5-8 minutes until soft. Add seasoning and cook for 30 seconds until aromatic.
Stir in the tomato and kidney beans, cooking for 2-3 minutes until the sauce slightly thickens.
1. Slice off the tops of the minikins using a sharp knife, then scoop out and discard the seeds with a spoon. Fill each minikin with the bean mixture.
2. Arrange the filled minikins and their lids in a roasting pan. Drizzle with remaining oil.
3. Bake in the oven for 25-30 minutes or until the minikins are tender.
Arrange the stuffed minikins on a platter, add a dollop of sour cream, sprinkle with coriander, top with minikin lids, and serve.