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Roasted pumpkin with Mexican beans
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy coconut milk enhances this vegetarian main dish.
Ingredients:
  • 1.2kg butternut pumpkin, seeded
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 10.00 gm Mexican seasoning
  • 400g can black beans, rinsed, drained
  • 400g can diced tomatoes
  • 80ml coconut milk
  • 82.50 ml coriander leaves
  • 1 long green chilli, thinly sliced
Instructions:
  • Preheat oven to 210°C.
  • Slice the pumpkin into 2.5cm-thick wedges lengthwise. Toss them in a bowl with 1 tablespoon of oil, mixing well. Season with salt and pepper to taste.
  • Evenly spread the pumpkin on 2 baking trays. Roast for 20 minutes, then flip with a spatula. Roast for another 15-20 minutes until tender and golden brown.
  • Heat the remaining oil in a small saucepan over medium heat. Cook the onion for 3 minutes until tender. Add the Mexican seasoning and cook for 1 minute until fragrant. Add the beans, tomato, and coconut milk. Bring to a boil, then simmer for 10 minutes until thickened, stirring occasionally.
  • Place the pumpkin on a serving platter, spoon the bean mixture over it, and garnish with fresh coriander and chili before serving.

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