- Serves6
- CourseMain meal
- Prepare20 mins
- Cook25 mins
- Total time45 mins
Ingredients
- 2 tbsp olive oil
- 600g butternut or kabocha squash, peeled and cut into 2cm chunks
- 2 tbsp Cooks' Ingredients Chipotle Paste
- 25g pack coriander, stalks finely chopped, ½ leaves finely chopped, ½ leaves picked
- 1 small red onion, finely chopped
- 2 unwaxed limes, zest and juice
- 1 pinch caster sugar
- 1 avocado
- 5 tbsp soured cream
- 200g pack lightly salted tortilla chips
- 400g can black beans, drained and rinsed
- 150g feta
- ½ tsp Cooks’ Ingredients Mexican Style Seasoning (optional)
Method
Put a large, lidded frying pan over a medium-high heat and add the oil. Tip in the squash with a pinch of salt and fry for 10-12 minutes until starting to char. Stir in 1 tbsp chipotle paste and the coriander stalks; fry for 2 minutes, then add 100ml water, cover and cook for a further 8-10 minutes, stirring occasionally, until the squash is tender and the liquid has evaporated.
Meanwhile, put the onion in a small bowl and add ½ of the lime juice with a pinch of salt and the sugar; stir and set aside. In another bowl, mash the avocado flesh with the remaining lime juice and the finely chopped coriander leaves; season and set aside. Put the soured cream in a separate bowl and mix in the lime zest and remaining 1 tbsp chipotle paste.
When the squash is cooked, roughly crush with a potato masher. On a platter, layer up the tortilla chips with the squash and the black beans. Dollop over the guacamole, then crumble over the feta. Drizzle over the soured cream mixture and the onion, then finish with the coriander leaves and a scattering of the Mexican-style seasoning, if liked.
Cook’s tip
Feta makes a brilliant substitute for traditional Mexican queso fresco.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,053kJ/ 493kcals |
|---|---|
Fat | 30g |
Saturated Fat | 10.1g |
Carbohydrates | 40g |
Sugars | 11g |
Fibre | 7.9g |
Protein | 12g |
Salt | 1.4g |