Cheesy pumpkin and black bean soft taco bake

Cheesy pumpkin and black bean soft taco bake

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Ground cumin adds earthy, warming flavour to the pumpkin in this Mexican-inspired bake.

The ingredient of Cheesy pumpkin and black bean soft taco bake

  1. 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
  2. 1 tablespoon extra virgin olive oil
  3. 2 teaspoons ground cumin
  4. 300g reduced-fat fresh ricotta, crumbled
  5. 100g low-fat feta, crumbled
  6. 1/2 cup fresh coriander leaves, chopped
  7. 425g can black beans, rinsed, drained
  8. 2 zucchini, peeled into ribbons
  9. 8 tortillas
  10. 375g jar medium chunky salsa
  11. 40g (1/2 cup) reduced-fat cheddar, coarsely grated
  12. Baby herbs, to serve (optional)

The instruction how to make Cheesy pumpkin and black bean soft taco bake

  1. Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with oil. Sprinkle with cumin and season. Roast for 20 minutes or until just tender. Cool for 5 minutes. Coarsely mash.
  2. Add ricotta, feta, coriander and beans to pumpkin. Stir to combine. Season. Place zucchini in a heatproof bowl and cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold running water.
  3. Place 1 tortilla on a work surface. Spread a little pumpkin mixture over half of tortilla. Top with zucchini. Fold in half. Repeat to make 8 tortillas.
  4. Grease a rectangular baking dish with oil. Spread one-third of the salsa over dish. Top with tortillas. Drizzle with remaining salsa. Top with cheese. Bake for 15-20 minutes or until cheese melts. Top with herbs, if using.

Nutritions of Cheesy pumpkin and black bean soft taco bake

calories: 532.253 calories
calories: 19 grams fat
calories: 8 grams saturated fat
calories: 52 grams carbohydrates
calories:
calories:
calories: 32 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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