June 07, 2018
Comfort Food, Soups/Stews, Beans,
Black Beans, Vegetables, Onions, Pumpkin , Mexican, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"From our weekday newspaper The West Australian. Times are estimated."
Heat oil in a large, deep non-stick frying pan over a medium heat and add pumpkin, capsicum, onion and garlic and cook, stirring occasionally, until on is soft and then add seasoning and cook, stirring for 1 minutes.
Add beans,, tomatoes and stock and bring to the boil and gently boil, covered, for 15 minutes and then remove lid and cook, uncovered for a further 10 minutes, or until pumpkin is tender.
Serve with tortillas, sour cream and avocado.
NOTE - Try replacing black beans with red kidney beans for a change and add a squeeze of lemon juice to the avocado to prevent it turning brown.
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