Buttercup burrito bowl with sour cream and hot sauce

Spaghetti squash burrito bowl with sour cream and GDT hot sauce

Cook time: 1 hour

couple, family

Ingredients

Ingredient
Couple
Family
Buttercup
Couple
All
Family
All
Carrot
Couple
1
Family
2
Red onion
Couple
1
Family
2
Red pepper
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Mexican spice
Couple
1 pack
Family
1 pack
Black beans
Couple
1 tin
Family
2 tins
Coriander*
Couple
Third
Family
Third
Sour cream
Couple
1 pottle
Family
1 pottle
GDT hot sauce
Couple
1 pottle
Family
1 pottle

Due to supply, this week it will be a buttercup burrito bowl. 

*Coriander is a shared ingredient, use 1/3 for this dish.

Equipment

You’ll need a large frypan and a baking tray for this recipe.

Tips

  • The spices in this dish are untoasted, so make sure you give them a good minute in the pan to release their aromas before adding the beans.
  • The easiest way to cut the buttercup is by cutting the core out with a small pointed or serrated knife then use a large knife through the centre of the hole, pushing it all the way through and chopping down towards you. Then turn it around and cut the other half.

Instructions

1

Preheat oven to 190 degrees Celsius.

 

2

Cut the top off the buttercup and cut in half. Scoop out the seeds and discard.

Sprinkle the inside of the buttercup with salt, a crack of black pepper and a drizzle of oil. Bake skin side up for 30 to 40 minutes, or until soft.

 

3

While the buttercup is cooking, peel and dice the carrot.

Top and tail the red onion, cut in half then thinly slice.

Remove the core from the pepper, and dice to roughly the same size as the carrot.

Mince the garlic.

 

4

In a large pot or fry pan, cook the onion, pepper and carrot in a splash of oil for 4 minutes. Add the garlic and cook for another minute, then add the spices and a pinch of salt and cook for a minute further.

Add strained and rinsed beans and warm through.

Remove the bean mix from the heat and adjust the seasoning.

Remove the coriander leaves from the stalk. Thinly slice the stalk and any root. Add to the bean filling. Save the leaves to sprinkle on top.

 

5

Once the buttercup is cooked, flip it over and press down lightly to give it a flat surface. Stuff the bean mixture inside and dollop on the sour cream. Return to the oven for 10 minutes, until the sour cream is set and just starting to brown.

 

6

Drizzle over with hot sauce (if you like it hot!) and sprinkle with coriander leaves. Enjoy!



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