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Prep Time
30 min
Cuisine
Mexican
Wholesome, filling and full of flavour, you'll cook black beans, butternut squash cubes and sweet red pepper in a spiced chipotle stock. Thicken the sauce by mashing in some of the black beans to make it extra satisfying, then top it with tangy feta cheese and slices of avocado for great satisfying flavour.
Prep Time
30 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 396 kJ 95 kcal |
1932 kJ 465 kcal |
Fat of which saturates |
5.7 g 1.7 g |
27.9 g 8.4 g |
Carbohydrate of which sugars |
6.3 g 2.4 g |
30.6 g 11.9 g |
Fibre | 1.8 g | 9 g |
Protein | 2.9 g | 14.3 g |
Salt | 0.63 g | 3.08 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Peel and finely chop the red onion[s]
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium heat
Once hot, add the chopped red onion, chopped pepper and butternut squash cubes with a pinch of salt and cook for 5-6 min or until softened but not browned
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve 1/2 [1] vegetable stock cube in 300ml [550ml] boiled water
Add the chipotle paste to the stock – this is your chipotle stock
Drain and rinse the black beans
Once the vegetables have softened, add the chopped garlic, tomato paste, ground cumin and smoked paprika to the pan
Cook for 1-2 min or until fragrant
Once fragrant, add the chipotle stock with the drained black beans and cook, covered, for 15-20 min or until the sauce has thickened and the butternut squash is cooked through
Meanwhile, cut the avocado[es] in half lengthways and remove the stone[s] using a teaspoon
Scoop the avocado out of its skin using a spoon and slice finely
Trim then slice the spring onion[s]
Chop the lime[s] in half
Cut 1/2 [1] lime into wedges
Once the butternut squash cubes are cooked through, gently mash roughly half of the black beans with a fork
Squeeze in the juice of 1/2 [1] lime, season with a pinch of salt and give everything a good mix up – this is your black bean & butternut chilli
Serve the black bean & butternut chilli topped with the sliced avocado
Crumble over the feta cheese and garnish with the chopped spring onion and a wedge of lime
Enjoy!