Butternut squash and black bean skillet
Servings: 2 -3
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 tbsp oil
- 1 onion diced
- 3 cloves garlic minced
- 350 g butternut squash around half a medium squash, cut into 1cm dice
- 1 mild red chilli finely diced
- Salt
- Black pepper
- 400 g tin black beans 240g when drained, drained
- 1 tsp smoked paprika
- 1/4 tsp hot chilli powder
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 400 g tin chopped tomatoes
- 75 g cheddar cheese grated
Instructions
- Heat the oil in a large frying pan, and add the onion, garlic, squash and red chilli. Season well, and cook over a medium heat for 5-10 minutes, until the onion is fairly soft.
- Add the black beans, spices, and chopped tomatoes, and mix well (I also added a dash of water because my mixture seemed fairly dry). Cover the pan, bring it to a gentle simmer, and cook for another 5-10 minutes until the butternut squash is completely cooked.
- Top with the grated cheese, and allow it to melt into the dish. Serve warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.