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! 


  • 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)


  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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