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Roasted pumpkin with Mexican beans

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Roasted pumpkin with Mexican beans are the perfect duo that will become your new favourite.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes
Roasted pumpkin with Mexican beans


  • 1.2kg butternut pumpkin, seeded
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 tbs Mexican seasoning
  • 400g can black beans, rinsed, drained
  • 400g can diced tomatoes
  • ⅓ cup (80ml) coconut milk
  • ⅓ cup coriander leaves
  • 1 long green chilli, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 210°C.
  2. Step 2

    Cut the pumpkin lengthways into 2.5cm-thick wedges. Place in a large bowl with 1 tbsp of the oil and toss to combine. Season.
  3. Step 3

    Arrange the pumpkin in a single layer on 2 baking trays. Roast for 20 mins. Use a spatula to turn the pumpkin over. Roast for a further 15-20 mins or until tender and golden brown.
  4. Step 4

    Meanwhile, heat the remaining oil in a small saucepan over medium heat. Add the onion and cook, stirring, for 3 mins or until tender. Add the Mexican seasoning and cook, stirring, for 1 min or until fragrant. Stir in the beans, tomato and coconut milk. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 10 mins or until mixture thickens.
  5. Step 5

    Transfer the pumpkin to a serving platter. Spoon over the bean mixture and top with coriander and chilli to serve.