Mexican black bean and squash burrito bowl
Serves 4 | total time
- 1 medium butternut squash (about 1kg)
- 2 tbsp olive oil
- 3 tsp spicy chipotle chilli paste from a 90g jar
- 2 tsp cumin seeds
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 x 31g pack coriander, leaves and stalks chopped separately
- 2 x 380g packs black beans, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 75g vegetarian feta cheese
- tortilla chips, soured cream and lime wedges to serve (optional)
- Preheat the oven to 220°C, fan 200°C, gas 7. Peel the squash, cut it in half, remove the seeds and cut it into 3cm chunks. Put in a roasting tin, add 1 tablespoon of oil, 1 teaspoon of the chipotle paste and 1 teaspoon of cumin seeds. Season with salt and pepper and toss to coat. Roast for 25-30 minutes or until tender.
- Meanwhile, heat the remaining oil in a large-lidded frying pan, add the onion, garlic and coriander stalks, cover with a lid and cook for 5 minutes. Remove the lid, add the remaining 2 teaspoons of chipotle paste and the remaining cumin and cook, stirring, for a further 2-3 minutes. Stir in the black beans, chopped tomatoes and 200ml just-boiled water. Bring to the boil, reduce the heat and simmer uncovered for 15 minutes. Stir through most of the coriander leaves; season to taste.
- Spoon the beans into dishes, top with the roasted squash, crumble over the feta and finish with the remaining coriander leaves. Serve with tortilla chips, a spoonful of soured cream and lime wedges to squeeze over, if you like.