Denise says:

Ingredients:

  • ½ butternut squash – approx. 300g – peeled, deseeded and cubed
  • 2 red onions – peeled and sliced
  • 1 tablespoon olive oil
  • ~
  • 250g basmati rice
  • 4 garlic cloves – peeled and finely chopped
  • 1 tablespoon rapeseed or vegetable oil
  •  
  • Fajita Seasoning
  • 1 teaspoon paprika
  • 1 teaspoons ground cumin
  • ½ teaspoon black pepper
  • 1 tablespoon chilli powder
  • ½ teaspoon salt
  • ~
  • 50ml water
  • 1 bunch fresh coriander leaves
  • 1 400g tin black beans drained and rinsed
  • Garnish: 2 spring onions – sliced
  • Sprigs of coriander – roughly chopped

Method

  1. Preheat the oven to 200C/ 400F/ Gas mark 6.
  2. Lay the butternut squash on a tray lined with baking parchment paper and drizzle with olive oil.
  3. Roast until soft (about 15-20 minutes).
  4. Cook the rice according to packet instructions.
  5. In a large pan heat the rapeseed/ vegetable oil over a medium heat, add the beans and garlic, fry for a few minutes until fragrant.
  6. Mix the fajita seasoning together.
  7. Add the roasted squash and the fajita seasoning to the frying pan and stir well to combine. Add a little water to stop it sticking and create some sauce.
  8. Stir in the beans, mix through the coriander leaves.
  9. To serve, place the cooked rice on the base of a large serving platter and top with the butternut squash mixture.
  Garnish with coriander and spring onions.
Tagged in: Butternut squa, chilli powder, cumin, Garlic, Mexican, Paprika, Red Onions, Rice, Spring Onions, tin black beans, Vegan, Vegan buffet, Vegan dinner, Vegan lunch, Vegetarian