Mexican pumpkin and bean sloppy joes
4 serves
20 m
20 m
Ingredients
- 3 teaspoons olive oil
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- 600 g butternut pumpkin, peeled, cut into 1 cm pieces
- 1½ teaspoons Mexican chilli powder
- ¼ cup no-added salt tomato paste
- 400 g can no added salt diced tomatoes
- 425 g can no added salt black beans, drained
- ½ cup coarsely chopped coriander leaves
- 2 x 120 g Turkish rolls, halved and toasted
- ¼ cup pine nuts, toasted
- 1 medium ripe avocado, chopped
- 2 teaspoons lemon juice
Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and garlic to pan. Cook, stirring for 2 minutes, or until lightly golden. Add pumpkin, chilli powder and tomato paste. Cook, stirring a further 2 minutes.
Step 2
Stir in tomatoes, beans and 1 cup water. Bring to the boil. Cover with lid. Reduce heat. Gently boil for about 15 minutes or until pumpkin is tender and mixture is thick, stirring occasionally. Remove from heat. Stir in coriander.
Step 3
Meanwhile, mash avocado with lemon juice in a small bowl.
Step 4
Spoon pumpkin mixture over toasted roll halves. Top with avocado and sprinkle with pine nuts. Serve with lemon wedges, if desired.
Tips
- Swap black beans with 425 g can no added salt red kidney beans, if preferred.
- Replace Turkish rolls with wholemeal rolls for added wholegrains.
- For a milder topping, replace chilli powder with ground paprika.
- To toast pine nuts, stir in a dry frying pan over a medium heat until golden.
- Any leftover topping will keep covered in the fridge for up to 3 days. Reheat in microwave oven, or in a saucepan over a low heat, adding a little water to thin consistency, if required.
