Name: Butternut squash and Black bean
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 can of black beans, rinsed and drained; 380gms of Peeled and seeded butternut squash cut into cubes; 2 medium onions, finely chopped; 3 cloves of garlic, finely chopped; 300gms of chopped tomatoes; 3 Tbsp olive oil; 2 carrots cut into small cubes; 1/2 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1 leek

Butternut squash and Black bean

Recipe by MarianaCourse: fasting, food

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

Ingredients

1 can of black beans, rinsed and drained
380gms of Peeled and seeded butternut squash cut into cubes
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
300gms of chopped tomatoes
3 Tbsp olive oil
2 carrots cut into small cubes
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 leek

Directions

Cook the onion and spices:
In a large pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook, stirring occasionally, until lightly browned. Add the garlic and cumin, and stir for 1 minute
In a separate pan add 1 spoon of oil and slowly fry the leek, carrots, and butternut squash stirring occasionally until cooked. Set aside.
Add diced tomatoes (including the juices), drained beans, and salt to the pan with the fried onions and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 15 minutes, or until the liquid is absorbed. Stir in the butternut squash, carrots, and leek.
Add some pepper to taste. Serve hot and enjoy!

Notes

Nutrition: 500 Calories per serving split between Fats 170 cal, Carbs 200 cal, Protein 130 cal

Butternut squash and Black bean