🎃Mexican style black bean stuffed butternut squash🎃⁣

mexican style black bean stuffed butternut squash r multip img af

my first time cooking dry black beans but I must admit that they are so much more flavorful than the canned ones! Just takes a little time to prepare🙌🏻 (Makes 3-4 servings)⁣

Ingredients

  • – 2 butternut squashes⁣
  • – Olive oil
  • ⁣- 1 onion, diced ⁣
  • – 1 garlic clove, minced⁣
  • – 1 can diced tomatoes⁣
  • – 1 tsp chili powder⁣
  • – 1 tsp paprika ⁣
  • – 1/2 tsp ground cumin ⁣
  • – 1/2 tsp ground coriander⁣
  • – 1 tsp salt ⁣
  • – 250g cooked black beans ⁣
  • – 230g sweet corn ⁣
  • – 400g cooked wild rice ⁣

Toppings:⁣

  • – vegan cheese⁣
  • – avocado⁣
  • – soy yogurt ⁣
  • – coriander ⁣
  • – hot salsa ⁣
  • – lime juice⁣

Method:

  1.  Cut your butternut squashes in half, remove the seeds, brush them with olive oil and sprinkle salt and pepper on top. Lay them on a baking tray with the cut side down and bake at 200°C for 45 mins. ⁣
  2. Drizzle 1-2 tbsp of olive oil in a pan and add the diced onion and minced garlic. Once they’re translucent pour the diced tomatoes and all the spices in. Cook for about 10 mins. Then finally mix in the cooked black beans, corn and cooked wild rice. Mix well and cook for another 5 mins. ⁣
  3. Once the butternut squashes are ready scoop out some of the inside to create little boats (save the extra butternut squash for another recipe😉). ⁣
  4. Fill the butternut squash boats with the black bean rice mix and top with vegan cheese. Bake in the oven on the grill option for about 5 mins to get it a little melty. ⁣
  5. Finally add avocado, hot salsa, fresh coriander, soy yogurt and a squeeze of lime juice on top. ⁣
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