Butternut squash, Spinach and black bean chimichangas
Ingredients
4 tbsp olive oil
100g/3½oz butternut squash, peeled and chopped into 1cm/½in cubes
100g drained black beans
50g grated cheddar
1 large handful of washed spinach
¼ red onion, chopped
1 leek, trimmed and chopped
1 red pepper, chopped
100ml/3½fl oz white wine
50ml/2fl oz double cream
salt and freshly ground black pepper
Large flour tortillas
Method
1. For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently.
2. Add the red onion, leek, red pepper, and cook gently for 3-4 minutes.
3. Add the spinach and cook for a further 2 minutes, Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream, cheese and season well with salt and freshly ground black pepper.
4. Add the 4 table spoons of the butternut squash to the centre of the tortilla, from the side pull in the tortilla to the centre, then from the bottom upwards, fold in the tortilla to the beginning of the butternut squash, fold over the tortillas so you create a square parcel.
5.Heat 2 table spoons of olive oil in a pan, place the chimichangas into the pan (folded edges down, first) and fry until golden brown, turn over the chimichangas and repeat on the same side
|
|
|
