Ingredients
- 2 tablespoon olive oil
- 1 butternut (650 grams) whole pumpkin (peeled and cut into 1cm slices)
- 1 red capsicum (chopped)
- 1 red onion (large onion, halved and thinly sliced)
- 2 cloves garlic, minced
- 2 tablespoon Mexican seasoning
- 1 can (425 gram) crushed tomatoes
- 1 cup vegetable stock
- Tortillas, to serve
- Sour cream, to serve
- Avocado, mashed to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Serve with tortillas, sour cream and avocado.
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Step 4: 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.
We hope you enjoy this recipe!
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