2 Tbsp olive oil
650 g butternut pumpkin, peeled, cut into 1 cm slices
1 red capsicum, chopped
1 large red onion, halved, thinly sliced
2 cloves garlic, crushed
2 Tbsp Mexican seasoning
425 g canned black beans, drained, rinsed
400 g canned crushed tomatoes
1 cup vegetable stock
flour tortillas, to serve
sour cream, to serve
avocado, mashed, to serve
- Heat oil in a large, deep, non-stick frying pan over a medium heat. Add pumpkin, capsicum, onion and garlic. Cook, stirring occasionally, until onion is soft. Add seasoning. Cook, stirring, for 1 minute.
- Add beans, tomatoes and stock. Bring to boil. Gently boil, covered, for 15 minutes. Remove lid. Cook, uncovered, for a further 10 minutes, or until pumpkin is tender.
- Serve with tortillas, sour cream and avocado.