Spiced Butternut Squash & Pepper Stew With Wholemeal Crispy Tortillas

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a little drizzle of vegetable oil over a medium-high heat

Peel and chop your red onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop

Once hot, add the onion wedges, chopped pepper and your butternut squash cubes to the oven-proof casserole dish and cook for 1 min

Drain and rinse your black beans

Add your ginger & garlic paste to the dish with your ground smoked paprika, ground cumin, ground coriander and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir it all together

Add your chopped tomatoes to the dish with your vegetable stock mix, soy sauce and 100ml [150ml] [200ml] boiled water and bring to the boil over a high heat

Add the drained black beans with a good grind of black pepper and a pinch of sugar and give everything a good mix up

Once boiling, cover with a lid and put the dish in the oven for 30 min – this is your spiced butternut squash & pepper stew

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the stew has been in the oven for 25 min, chop your tortillas into quarters (keep them stacked for speedy chopping!)

Add the tortilla quarters to a baking tray (or two) with a drizzle of olive oil

Put the tray[s] in the oven for 3-4 min or until warmed through and lightly golden around the edges