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, 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
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
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