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

You might like

Easy vegetable soup

Spaghetti Bolognese

Margherita pizza

Chilli con carne with rice

Cottage Pie

Classic spaghetti Bolognese

You might like

Easy vegetable soup

Spaghetti Bolognese

Margherita pizza

Start eating better than ever!