Published 22nd July 2026
Recipe: Chipotle roasted squash and black bean bean traybake
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This is a trusty traybake: Bung everything into one tray, let the oven do the work, then spoon the smoky, jammy, chipotle bean mixture onto rice with all the Mexican trimmings - we love avocado, a dollop of yogurt or sour cream, and fresh coriander.
It’s also great loaded onto soft tacos or stuffed into a burrito.
Servings: 2
Plant count: 10
Fiber per serving: 15g–20g
Ingredients
1 jar Queen Black Beans with their bean stock
2 tbsp olive oil
1 onion, finely chopped
1 large red bell pepper, roughly chopped
1 medium butternut squash, peeled and diced into 2 cm-thick cubes (sweet potatoes also work)
2 tbsp tomato puree
1 tbsp honey or maple syrup
2 tbsp chipotle chili paste
1 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cinnamon
2 garlic cloves, roughly chopped
To serve
cooked wholegrain rice
Greek yogurt or sour cream
sliced avocado
lime wedges
a bunch of fresh coriander, roughly chopped
Method
Preheat the oven to 200°C.
Tip everything - except the black beans and garlic - into a large baking dish with a splash of water (this will help to steam the veg as it cooks) and mix everything well to coat. Roast for 35-40 minutes, stirring halfway through until the squash is just tender and sauce is thickened.
Remove the tray from the oven and stir through the garlic. Tip in the black beans with their bean stock and mix well to coat in all the spices. Roast for a further 5-6 minutes, just to warm the beans through and soak up the sauce - you’re not looking for a crispy texture, more jammy and saucy.
Spoon the mixture over cooked rice and serve with sliced avocado, a dollop of yogurt or sour cream, some fresh coriander and a squeeze of lime.
