Simple Vegetarian Mexican
Low spoons vegetarian Mexican
Ingredients
- Black Beans: 4 tins, drained
- Frozen sweetcorn: 520g
- Squash: 2
- Garlic, finely chopped
- Cheese (ideally Sainsbury's 4 cheese mix or a herb/spiced cheese)
- Tortillas
- Cinnamon
- Cumin
- Salt
Method
- Preheat the oven to 200°C (390°F, gas mark 6).
- Peel the squash and chop into 2cm chunks.
- Spread on a baking tray and mix with oil, cinnamon and cumin. Roast for 35 minutes.
- Defrost the sweetcorn then combine in a large bowl with the black beans and garlic.
- Once roasted, add the squash to the bowl along with the cheese. Taste and add salt or more spices.
- Serve with tortillas