Mexican black bean and squash burrito bowl
Serves: 4
Total time: 
Recipe photograph by Tara Fisher
Mexican black bean and squash burrito bowl
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
472Kcal
Fat
12gr
Saturates
4gr
Carbs
60gr
Sugars
17gr
Fibre
16gr
Protein
24gr
Salt
0.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 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)
Step by step
- 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.
