Name: Mexican pumpkin and bean pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, chopped; 2 clove garlic, crushed; 35 gram sachet burrito seasoning mix; 1 1/4 cup water; 1 kilogram butternut or queensland blue pumpkin, peeled, cubed; 2 420 g cans kidney beans, drained, rinsed; 3 medium tomatoes, chopped; 1/2 cup chopped coriander leaves; 1 long green chilli, thinly sliced; sour cream, corn chips or pita crisps, to serve

Mexican pumpkin and bean pot

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

1 tablespoon oil

1 onion, chopped

2 clove garlic, crushed

35 gram sachet burrito seasoning mix

1 1/4 cup water

1 kilogram butternut or queensland blue pumpkin, peeled, cubed

2 420 g cans kidney beans, drained, rinsed

3 medium tomatoes, chopped

1/2 cup chopped coriander leaves

1 long green chilli, thinly sliced

sour cream, corn chips or pita crisps, to serve

Method

1.Heat oil in a large saucepan on medium heat. Cook onion for 5 minutes, stirring, until soft and golden. Add garlic and cook for 1 minute. Add burrito seasoning mix and water and stir as you bring to boil. Add pumpkin and kidney beans, reduce heat, cover and simmer for 10-15 minutes, until pumpkin is tender, but still holding shape

2.Toss together tomato, coriander and chilli. Stir half through pumpkin mixture. Spoon pumpkin mixture into bowls and top with a dollop of sour cream and remaining tomato mixture. Serve with corn chips or pita crisps

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Ingredients

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