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Photo of Butternut squash chilli with crisp tortilla strips by WW

Butternut squash chilli with crisp tortilla strips

5
Point(s)
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Veggie? Tick. Bit of spice? Tick. Served in a bowl? Tick. This dish is bang on trend!

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, finely diced

Butternut Squash

500 g, cubed

Garlic

3 clove(s), crushed

Chilli Powder

1 tablespoons, level, mild

Ground Cumin

2 teaspoons, level

Paprika

1 teaspoons, level, smoked

Chilli flakes

1 teaspoons, level, chipotle

Tinned Tomatoes

2 can(s), large, chopped

Kidney Beans, cooked

2 can(s), large, drained, drained and rinsed

Tomato Purèe

3 tablespoons, level

Sweetcorn, canned, drained

1 can(s), large

WW White Wraps

3 individual

Avocado

1 medium, peeled, stone removed and chopped, to serve

Chilli, green or red

1 individual, jalapeno, thinly sliced, to serve

Coriander, fresh

2 tablespoons, to serve

Lime(s)

½ medium, cut into wedges, to serve

Instructions

  1. Mist a large nonstick pan with cooking spray, add the onion and squash and cook over a medium heat for 8-10 minutes, until the onion has softened.
  2. Stir in the garlic and spices and cook for 1-2 minutes. Add the tomatoes, beans, tomato purée and 200ml water. Stir well, bring to a boil then reduce the heat and simmer, stirring occasionally, for 30 minutes, until the squash is tender. Add the sweetcorn during the final 5 minutes of cooking time.
  3. Meanwhile, prepare the tortilla strips. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the wraps into 2cm-wide strips then arrange the strips in a single layer on a large baking tray. Mist all over with cooking spray, then season and bake for 10-12 minutes, turning halfway, until crisp and golden
  4. Serve the chilli and tortillas with the avocado, jalapeño, coriander and lime

Notes

Too spicy? Serve topped with fat-free natural yogurt, if you like.

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