Spicy Butternut and Bean Filling

Spicy Butternut and Bean Filling

When my brothers and I were younger, our Mom sent us to a few  cooking classes each year at Pick ‘n Pay’s School of Cooking. We learned to make everything from homemade Italian pasta to North African Honey Balls – not entirely healthy, but these informative and fun classes fuelled my love for cooking and baking. One of my favourite sessions was a Mexican food class where we learned to make homemade tortillas with various fillings. These have since become a staple in our home.

The recipe below is an adapted version of the vegetarian filling – delicious in wraps/tortillas, with GMO free corn nachos or even over rice or quinoa. Served with homemade salsa and guacamole, this recipe is perfect for your next Mexican inspired evening/party! 

Ingredients:

  • 1 TBS coconut oil
  • 1 onion, diced
  • 1-2 garlic cloves, grated
  • 1-2 peppers, diced (I use red and yellow)
  • 1 large butternut, diced (about 200 grams – can substitute with pumpkin) *see note
  • 200 grams baby marrows/zucchini, diced 
  • 1-2 large carrots, diced
  • optional: 1 cup of organic corn
  • 20ml ground cumin
  • 5 ml cayenne/chilli powder
  • 10ml ground coriander 
  • ¼- ½ tsp turmeric powder
  • 1-2 tsp herb salt
  • 100ml vegetable stock (100ml boiling water mixed with 1-2 TBS vegetable stock)
  • 1 tin butter beans (we often add an extra tin of mixed beans – even better, cook own from scratch using dried beans)

Method:

  1. Sauté onion, garlic and peppers in coconut oil until tender.
  2. Add the rest of the ingredients, except for the stock and beans. Cook for 5-10 minutes, stirring now and then to avoid sticking.
  3. Add stock and allow to simmer on a low heat until butternut is soft (about 15-20min – depending on stove).
  4. 5 minutes before the end, add beans.
  5. Spoon onto warmed tortillas and serve with salsa, guacamole, chilli sauce and chopped lettuce/baby spinach. Use GMO free corn nachos (such as these) to scoop up any filling which escapes – this is a delicious but often messy meal – enjoy 😉

*Note: I usually cut the butternut into small pieces to speed up the cooking time. However, this results in a “mushy” texture as some of the butternut breaks down quickly. If you prefer a chunkier filling, cut larger pieces and avoid over mixing.

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