The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sensational squash & black bean chilli wedges
Get a load of this: a lightly spiced chilli of roasted butternut squash and black beans, simmered with onions and peppers in a garlicky tomato sauce – the perfect topping for potato wedges dusted with more spice. A sprinkling of coriander and spring onions and that’s supper sorted.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 handful of fresh coriander
- 2 spring onion
- 400g potatoes
- 1 small butternut squash
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 onion
- 1 pepper
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 516
Protein: 18g
Carbs: 116g
Fat: 2.8g
Ingredients
- 800g potatoes
- 1 large butternut squash
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 onion
- 2 pepper
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 460g black beans (Rehydrated black beans, water, salt.)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
- 4 spring onion
Nutritional Information
Calories: 498
Protein: 18g
Carbs: 111g
Fat: 2.7g
Sensational squash & black bean chilli wedges
Get a load of this: a lightly spiced chilli of roasted butternut squash and black beans, simmered with onions and peppers in a garlicky tomato sauce – the perfect topping for potato wedges dusted with more spice. A sprinkling of coriander and spring onions and that’s supper sorted.
Cook time:
45 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Before you start
- 1 large baking tray
- 1 large non stick frying pan.
Roast the veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into wedges. Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the potatoes on one half of a baking tray lined with baking paper, add the squash to the other half of the baking tray and sprinkle over a generous pinch of the spice mix. Spritz with cooking spray and roast for 25-30 mins.
Chop, chop!
- Meanwhile, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares. Finely chop the coriander, and thinly slice the spring onions.
Get your chilli going
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 3-4 mins, then add the garlic paste and remaining spice mix and cook for 1 min.
- Squeeze in the passata, crumble in half the stock cube and pour in 200ml water (use all the stock and 300ml water for 4 portions). Stir well and simmer for 5 mins.
Add the squash & beans
- Drain and rinse the black beans.
- Add the squash and beans to the chilli and cook for 3 mins.
Load your wedges & serve
- Stir the coriander into the chilli.
- Spoon the chilli over the wedges and scatter the spring onions on top.