Mexican Squash Pot

10 ingredients
3 steps

Ingredients

  • 1 tbsp oil
  • 1 None onion, chopped
  • 2 cloves garlic, crushed
  • 1 pkg (1.6 oz) burrito seasoning mix
  • 2 1/4 lbs butternut squash, peeled, seeded and diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 3 medium tomatoes, chopped
  • 1/2 cup chopped cilantro
  • 1 None long green chili pepper, thinly sliced
  • None None Sour cream and tortilla chips, to serve

Directions

  1. 1
    Heat oil in a large saucepan on medium heat. Cook onion for 5 mins, stirring, until soft and golden. Add garlic and cook for 1 min. Add burrito seasoning mix and 1 cup water. Bring to a boil, stirring. Add squash and kidney beans. Reduce heat to low; cover and simmer for 10-15 mins, until squash is tender, but still holding shape.
  2. 2
    Mix tomatoes, cilantro and chili pepper in a medium bowl. Stir half of the tomato mixture into the saucepan.
  3. 3
    Spoon into bowls and top with a dollop of sour cream and remaining tomato mixture. Serve with tortilla chips.

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