Roasted Pumpkin Following Mexican Beans

Coconut milk puts an extra special spin as regards this delicious vegetarian main.

The ingredient of Roasted Pumpkin Following Mexican Beans

• 1 2kg butternut pumpkin seeded
• 2 tbsp olive oil
• 1 brown onion finely chopped
• 1 tbsp mexican seasoning
• 400g can black beans rinsed drained
• 400g can diced tomatoes
• 1 3 cup 80ml coconut milk
• 1 3 cup coriander leaves
• 1 long green chilli thinly sliced

The Instruction of roasted pumpkin following mexican beans

• preheat oven to 210c
• cut the pumpkin lengthways into 2 5cm thick wedges place in a large bowl taking into account bearing in mind 1 tablespoon of the oil and toss to combine season
• arrange the pumpkin in a single accumulation on 2 baking trays roast for 20 mins use a spatula to viewpoint the pumpkin over roast for a further 15 20 mins or until sore spot and golden brown
• meanwhile heat the enduring surviving oil in a small saucepan more than medium heat accumulate the onion and cook stirring for 3 mins or until tender mount up the mexican seasoning and cook stirring for 1 min or until fragrant work up in the beans tomato and coconut milk bring to the boil reduce heat to low and cook stirring occasionally for 10 mins or until merger thickens
• transfer the pumpkin to a serving platter spoon on top of higher than the bean merger and top behind coriander and chilli to serve

Nutritions of Roasted Pumpkin Following Mexican Beans

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