Tortilla-Topped Double Bean & Butternut Squash Chilli
Here's how to give the Tex Mex classic a plant-based spin. This filling chilli is brimming with beans, rich, mouthwatering spices and butternut squash. To give it that crunch factor, top it with baked tortillas to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Add your butternut squash cubes to a heatproof bowl
Cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender
While the butternut squash is in the microwave, peel and finely chop (or grate) your garlic
Stack your tortillas and slice into triangles
Add the tortilla triangles to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt
Give everything a good mix up, then spread them out and put the tray[s] in the oven for 3-4 min or until lightly browned and beginning to crisp
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium high-heat
Once hot, add your ground coriander and ground smoked paprika to the pan and cook for 30 secs
Add the chopped garlic and softened butternut squash and cook for 1-2 min or until the garlic has softened
Add your chopped tomatoes, vegetable stock mix and half your chipotle paste (save the rest for later!)
Add 50ml [75ml] [100ml] cold water and bring to the boil over a high heat
Meanwhile, drain and rinse your black beans and red kidney beans
Add the drained beans and the juice of half your lime[s] (you'll use the rest later!) and cook for a further 2 min – this is your double bean & butternut squash chilli
Transfer the double bean & butternut squash chilli to an oven-proof dish and top with the browned tortilla triangles
Tip: Make sure some of them are spiking up for extra crunch, the bottom bits will soak up all that yummy sauce!
Put the tortilla-topped double bean & butternut squash chilli in the oven for 5-6 min or until the tortilla triangles are nice and crispy
While the tortilla-topped double bean & butternut squash chilli is in the oven, trim, then chop your spring onion[s]
Chop your tomato[es] roughly
Combine the remaining chipotle paste (not a fan of spice? Just add a little!) with your mayo in a bowl – this is your chipotle mayo
Cut the remaining lime into wedges
Sprinkle the chopped spring onion and chopped tomato over the top of the tortilla-topped double bean & butternut squash chilli and drizzle over the chipotle mayo
Set the tortilla-topped double bean & butternut squash chilli in the centre of the table and garnish with the lime wedges
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard).
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.
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