Cheesy White Bean & Tomatillo Skillet
with Squash, Pepitas & Avocado Purée
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
What’s hiding under the tomatillo’s papery husk? Its green flesh is amazingly tangy and bright. It adds just the right acidic notes to this Mexican vegetarian skillet, filled to the rim with hearty beans and butternut. A topping of mozzarella makes it all melt-worthy.
We will send you:
- 225g Tomatillos
- 200g Diced butternut squash
- 398ml White kidney beans (canned)
- 57g Avocado purée
- 100ml Tomato sauce
- 25g Roasted pepitas (pumpkin seeds)
- 20g Grated mozzarella
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites
You will need:
Medium oven-safe pan
Oil
Strainer
1 or 2 tbsp Butter
Total Fat
22 g
Saturated Fat
7 g
Sodium
1340 mg
Total Carb
61 g
Sugars
14 g
Protein
23 g
Fibre
19 g
Preparation
Mise en place
- Preheat the oven to broil.
- Remove the husks from the tomatillos; medium-dice.
- Drain and rinse the kidney beans.
Start the skillet
- In a medium, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the squash and tomatillos. Sauté, 4 to 5 min., until partially cooked.
- Add the spices, kidney beans, tomato sauce and ⅓ cup water (double for 4 portions).
- Cook, stirring occasionally, 4 to 5 min., until tender.
- Add 1 tbsp butter (double for 4 portions); stir well.
Finish the skillet
- Top the skillet with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until the cheese is golden brown.
Plate your dish
- Divide the skillet between your plates.
- Dollop with the avocado purée.
- Garnish with the pepitas. Bon appétit!
