I love the flavours of Mexico….. Nachos, tacos, cheese toppings….. it may all be delicious, but it can often be packed with calories and fat. So I wanted to make a dish with all the flavour, but with plenty of goodness instead of naughtiness! I’ve made this a veggie version as I am a vegetarian, but you could easily add chicken to this dish if you wanted extra protein.
Ingredients: (this serves 4 as one meal, or will make two dinners for two people)
1 x large chopped butternut squash
2 x peeled and cubed sweet potatoes (for ease you could buy a ready prepared and cut bag of mixed sweet potato and squash – you can easily find these in most supermarkets)
2 x chopped red peppers
1 x tin of chopped tomatoes
1 x diced onion
1 x garlic clove
Mexican spices to taste – I used a large pinch of paprika, a large pinch of cayenne and a little fresh chilli but you can create your own mix and your own heat level!
Wholewheat tortillas (1 per person)
Roast the squash and sweet potato in a hot oven (180 degrees) – I roasted mine in a tablespoon of coconut oil with a large pinch of himalayan salt – for around 45 minutes. Roast until tender and once cooked, remove from the oven.
In a frying pan on a medium heat, heat a teaspoon of coconut oil and fry the onions, garlic and red pepper until soft, then add your spice mix to taste. Once combined, pour in the chopped tomatoes, followed by around 100ml of water so that the mixture is not too dry. Reduce the heat and let the mixture simmer for around 15-20 minutes until you have a thick sauce. Then add in the cooked squash and sweet potato and stir until well combined and cook for a further 2-3 minutes until all the veggies are heated through.
Pop the veggie mixture into bowls and top with guacamole and sour cream to taste (greek yogurt if you would like a higher protein option) and serve with a warm grilled wholewheat tortilla to mop up that delicious Mexican sauce 🙂