Mexican Pumpkin and Bean Bake Recipe

6-ingredient Mexican Pumpkin and Bean Bake

So simple and tasty! - by Jane Ash

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TIP! Fiery Mexican Style Beanz are available near the baked beans in major supermarkets. To reduce prep time, replace butternut pumpkin halves with 2 x 500g packets diced butternut pumpkin, available from major supermarkets.

Ingredients

2 x 700g butternut pumpkin halves, peeled, deseeded

2 x 420g cans Heinz Fiery Mexican Style Beanz

1/2 x 230g packet yellow corn tortilla strips

1 cup grated Tasty cheese

220g tub guacamole

250g punnet cherry tomatoes, halved

Method

Cut pumpkin into 2cm pieces. Spread over base of a lightly oiled ovenproof dish (12-cup capacity).
Cook in a hot oven (200C) for about 30 minutes, or until pumpkin is tender. Remove from oven.
Spoon beans evenly over pumpkin. Scatter tortilla strips over top. Sprinkle with cheese. Return to oven.
Cook for about 15 minutes, or until strips are lightly browned and cheese is melted.
Serve bake topped with dollops of guacamole and tomatoes. Garnish with cracked pepper.

Jane Ash

Jane Ash is a recipe editor and contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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Ingredients

Method

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