Minikins with Mexican beans

Turn mini pumpkins into tasty containers for the Mexican bean mix.

Recipe «Minikins with Mexican beans» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 medium green zucchini, ends trimmed, finely chopped, 1 red onion, halved, finely chopped, 2 garlic cloves, crushed, 35g salt-reduced taco seasoning , 1 x 400g can diced Italian tomatoes, 1 x 400g can red kidney beans, rinsed, drained, 6 small mini pumpkins , Sour cream, to serve, 1/2 cup fresh coriander leaves.

Ingredients:

• 1 tbsp olive oil 
• 2 medium green zucchini, ends trimmed, finely chopped 
• 1 red onion, halved, finely chopped 
• 2 garlic cloves, crushed 
• 35g salt-reduced taco seasoning 
• 1 x 400g can diced Italian tomatoes 
• 1 x 400g can red kidney beans, rinsed, drained 
• 6 small mini pumpkins 
• Sour cream, to serve 
• 1/2 cup fresh coriander leaves 

Instructions

1. Preheat oven to 200°C. Heat half of the oil in a frying pan over medium heat. Add the zucchini, onion and garlic and cook, stirring, for 5-8 minutes or until soft. Add the seasoning and cook, stirring, for 30 seconds or until aromatic.
2. Add the tomato and kidney beans and cook, stirring, for 2-3 minutes or until the sauce thickens slightly.
3. Use a sharp knife to remove the top of each minikin. Use a spoon to scoop out the seeds and discard. Spoon the bean mixture evenly among the minikins. Place the minikins and minikin lids in a roasting pan. Drizzle over the remaining oil and bake in oven for 25-30 minutes or until tender.
4. Place the stuffed minikins on a serving platter. Top with a dollop of sour cream and sprinkle with coriander. Top with minikin lids and serve.