500 g butternut pumpkin, cut into 2cm pieces
1 small red onion thickly sliced
1 green capsicum cut into 3cm pieces
1 tbsp olive oil
30 g packet of taco seasoning mix
3 cloves garlic crushed
½ bunch fresh coriander chopped
⅓ cup water (80 ml)
400 g can cannellini beans drained
2 x 400 g cans cherry tomatoes in tomato juice
1 tub sour cream to serve
1 tub guacamole to serve
1 packet white corn chips to serve
¼ bunch fresh coriander leaves to serve
- Combine pumpkin, onion, capsicum, oil, seasoning mix and garlic in a large roasting pan.
- Cook in a moderate oven (180C), turning halfway through, for about 25 minutes or until just tender.
- Remove from oven. Stir in coriander, water, beans and tomatoes. Return to oven. Cook for a further 45 minutes, or until thick and tomatoes are collapsing.
- Serve with sour cream, guacamole and corn chips. Garnish with coriander leaves.