This mexican mash-up is a perfect fall meal. Kabocha squash is one of my favorites–creamy and dense, it offers a sweetness that perfectly complements the kick of the serrano pepper in this dish.
You will need:
2 tbsp canola oil
1 medium kabocha squash, broiled until tender
1 medium yellow onion, diced
2 bell peppers, sliced thin
1 serrano pepper, diced
2 cups black beans
1 cup quinoa, cooked
1 cup salsa, home-made (yay!) or store bought
1 lime, juice
½ tbsp chili powder
1 tbsp cumin
chopped fresh cilantro
Remove flesh of squash, cube and set aside
In large pan over medium-high heat, heat oil. Add onion and sauté for 3-5 minutes, until golden.
Add bell and Serrano pepper. Sauté for 1-2 minutes.
Add squash, beans quinoa, salsa, lime juice and spices. Cook 4-5 minutes, until everything begins to meld together and you have a nice juicy mélange.
Remove from heat and plate up. Sprinkle with fresh cilantro.
Top with avocado, an extra squeeze of lime, or your non-dairy product of choice. I still enjoy some Tofutti faux sour cream.