Squash Black Beans
This Mexican style squash and black beans is the perfect thing to make if you’re looking for something warming but nutritious. If you don’t want to use squash then you can substitute it for anything that’s delicious roasted (e.g. cauliflower, sweet potato!).
Jump to recipeThis Mexican style squash and black beans is the perfect thing to make if you’re looking for something warming but nutritious. If you don’t want to use squash then you can substitute it for anything that’s delicious roasted (e.g. cauliflower, sweet potato!).
Why you’ll love this dish
- Nutritious - there’s three different types of vegetables (squash, peppers and beans), plus there's loads of fibre and nutrients in this dish!
- Versatile - if you don’t want to use squash then use any roasted vegetable that you want. Different beans can also be used too!
What ingredients do you need for this dish (includes possible substitutions)?
Butternut squash: can be substituted with pumpkin, sweet potato, cauliflower… basically any vegetable that you’d usually roast!
Peppers: gives a delicious sweetness to the dish!
Garlic: add as much or little as you want.
Spices: reduce/increase the chilli powder depending on your preferred spice level!
Black beans: can be substituted with other beans (e.g. kidney beans).
Spring onion and yoghurt: I'd definitely recommend having both of these as toppings, they bring a nice freshness and creaminess to the dish!
What to serve this with?
I would say this is a complete meal so you don’t really need to serve it with anything. But if you did want to bulk it out a bit, it would be great with tortilla, guacamole, salsa etc!
Instructions
Roast the vegetables
Preheat the oven to 220c/200c fan. Place 1-2 tbsp of oil onto a large baking tray. Add the squash and peppers then cook until softened, about 25-30 minutes.
Fry garlic and spices
In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic. Cook for 1 minute then add the spices and cook for another minute.
Add the beans
Add the beans and 150ml of water. Simmer for 3 minutes. Blend (or mash) about half of the beans. Taste for seasoning then stir in the squash and peppers. Top with spring onion and yoghurt, and that’s everything!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Place in an airtight container in the freezer. Defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Squash Black Beans
This Mexican style squash and black beans is the perfect thing to make if you’re looking for something warming but nutritious. If you don’t want to use squash then you can substitute it for anything that’s delicious roasted (e.g. cauliflower, sweet potato!).
Ingredients
- 1/2 butternut squash, peeled, deseeded and cubed (about 480g)
- 2 red peppers, deseeded and cubed
- 2 garlic cloves, finely chopped
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 400g can black beans, drained (drained weight 480g)
- Topping: spring onion, yoghurt
- Oil, salt
Method
- Preheat the oven to 220c/200c fan. Place 1-2 tbsp of oil onto a large baking tray. Add the squash and peppers then cook until softened, about 25-30 minutes.
- In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic. Cook for 1 minute then add the spices and cook for another minute.
- Add the beans and 150ml of water. Simmer for 3 minutes.
- Blend (or mash) about half of the beans. Taste for seasoning then stir in the squash and peppers.
- Top with spring onion and yoghurt, and that’s everything!
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