Had leftover pumpkin from Operation Risotto. Had two avocados verging on overripe in the fridge. Had pretty much everything I need for some damn fine veggie fajitas.


Roasted Pumpkin and Black Bean Fajitas (will feed 2-3 people)

  • 1 pumpkin, peeled and diced + roasted
  • 1 red onion, roughly chopped
  • 1 shallot, roughly chopped
  • 285g cooked black beans
  • fresh coriander, chopped
  • a squeeze of lime
  • black pepper
  • salt to taste
  • special spice mix (see below)

+ tortillas, guacamole (see my recipe under dips, in another post), crème fraîche with a squeeze of lime and store-bought salsa, some crumbled mature cheddar

And here’s the special ingredient added to the mix: my own faux-Mexican spice mix. I use a blend of ground and whole spices and a mortar and pestle to grind them together. If you have any aggression you’d like to channel constructively, this is the task for you!


I’d been reading up on different Mexican style spice mixes I could easily grind up at home. I found one version that included star anise which I though sounded interesting. What I then discovered was that star anise is used in most recipes to substitute Mexican herbs.

(An interesting link on the subject here: http://ganga108.wordpress.com/2013/10/03/anise/)

My faux-Mexican spice mix

  • 3 star anise
  • 1 tbsp smoked paprika
  • 1 tbsp regular paprika
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 cloves
  • 1 tsp ground cinnamon
  • 1 tbsp all spice
  • 1 tsp cayenne pepper

I peeled and diced the pumpkin into equal-sized cubes. Covered them in oil and put them in a 200 degree oven. The same drill as with the roasted pumpkin before, basically. About 25 minutes of roasting and they were done.


Meanwhile, I’d roughly chopped a shallot and a red onion and started frying them in a pan with some extra-virgin rapeseed oil. I then added the special spice mix, allowing to really heat up to bring out the flavours. The I added the beans, and later the roasted pumpkin cubes. Give it a quick stir and then season with black pepper, salt, a squeeze of lime and some chopped, fresh coriander.


Heat the tortillas with a kitchen appliance of your choice (ovens and microwaves will prove practical).


Mix your guacamole, take a couple of spoonfuls of crème fraîche and mix in some lime juice, and get your salsa and cheddar ready. Assemble your meal. Yummy.


The spice mix really works with the roasted pumpkin. And this has got to be the healthiest, the most nutritious treat ever. Pumpkin with vitamins A, C and some B + iron etc. And avocados, blackbeans, and so on – all packed with the right proteins, fibres and fats. And it’s delicious!

My special faux-


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s