Recipe Cheesy pumpkin and black bean soft taco bake : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Cheesy pumpkin and black bean soft taco bake has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.
Ground cumin adds earthy, warming flavour to the pumpkin in this Mexican-inspired bake.
Ingredients:
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1kg butternut pumpkin, peeled, cut into 1.5cm pieces
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1 tablespoon extra virgin olive oil
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2 teaspoons ground cumin
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300g reduced-fat fresh ricotta, crumbled
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100g low-fat feta, crumbled
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1/2 cup fresh coriander leaves, chopped
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425g can black beans, rinsed, drained
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2 zucchini, peeled into ribbons
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8 tortillas
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375g jar medium chunky salsa
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40g (1/2 cup) reduced-fat cheddar, coarsely grated
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Baby herbs, to serve (optional)
Method
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Step 1Preheat 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.
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Step 2Add 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.