Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
While oven heats, peel the
Butternut Squash (1)
, then cut in half length wise, removed the seeds, cut it in half again to make quarters, then cut into quarter-inch thick fries.
Step 3
Grease baking sheet with cooking spray, then lay fries out into single layer and bake for 15 minutes.
Step 4
Meanwhile add chopped
Onions (50 g)
and minced
Garlic (2 cloves)
to a pan with a little bit of
Coconut Oil (5 mL)
. Saute over medium heat for three to four minutes or until onions are translucent and garlic begins to brown.
Step 5
Add
Canned Black Beans (185 g)
,
Canned Fire Roasted Diced Tomatoes (125 g)
, and
Tomato Paste (65 g)
to the pan and combine. Add the
Chili Powder (8 g)
,
Ground Cumin (2 g)
and
Cayenne Pepper (as needed)
and cook over medium low heat for five to seven minutes.
Step 6
Once fries are cooked and have cooled for a minute, layer them on large platter or two separate plates and top with black bean vegetarian chili mixture. Sprinkle with
Shredded Cheddar Cheese (30 g)
, drizzle with
Sour Cream (30 g)
) and garnish with sliced
Avocado (1/2)
.
