Butternut squash chilli with crisp tortilla strips
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
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
1 medium
Butternut Squash
500 g
Garlic
3 clove(s)
Chilli Powder
1 tablespoon(s), level
Ground Cumin
2 teaspoon(s), level
Paprika
1 teaspoon(s), level
Chilli flakes
1 teaspoon(s), level
Tinned Tomatoes
2 can(s), large
Kidney Beans, cooked
2 can(s), large, drained
Tomato Purèe
3 tablespoon(s), level
Sweetcorn, tinned, drained
1 can(s), large
WW White Wraps
3 individual
Avocado
1 medium
Chilli, green or red
1 individual
Coriander, fresh
2 tablespoon(s)
Lime
½ medium
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
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.