Butternut squash chilli with crisp tortilla strips

Name: Butternut squash chilli with crisp tortilla strips
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: South American
Ingredients: 4 spray(s) Calorie controlled cooking spray; 1 medium Onion finely diced; 500 g Butternut Squash cubed; 3 clove(s) Garlic crushed; 1 tablespoon(s), level Chilli Powder mild; 2 teaspoon(s), level Ground Cumin; 1 teaspoon(s), level Paprika smoked; 1 teaspoon(s), level Chilli flakes chipotle; 2 can(s), large Tinned Tomatoes chopped; 2 can(s), large, drained Kidney Beans, cooked drained and rinsed; 3 tablespoon(s), level Tomato Purèe; 1 can(s), large Sweetcorn, tinned, drained; 3 individual WW White Wraps; 1 medium Avocado peeled, stone removed and chopped, to serve; 1 individual Chilli, green or red jalapeno, thinly sliced, to serve; 2 tablespoon(s) Coriander, fresh to serve; 0.5 medium Lime cut into wedges, to serve

Points® value

Total Time

1 hr 5 min

Prep

15 min

Cook

50 min

Serves

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

1 medium, finely diced

Butternut Squash

500 g, cubed

Garlic

3 clove(s), crushed

Chilli Powder

1 tablespoon(s), level, mild

Ground Cumin

2 teaspoon(s), level

Paprika

1 teaspoon(s), level, smoked

Chilli flakes

1 teaspoon(s), level, chipotle

Tinned Tomatoes

2 can(s), large, chopped

Kidney Beans, cooked

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

Tomato Purèe

3 tablespoon(s), level

Sweetcorn, tinned, 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 tablespoon(s), to serve

Lime

½ medium, cut into wedges, to serve

Instructions

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.
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.
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
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.

Butternut squash chilli with crisp tortilla strips

Ingredients

Instructions

Notes

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