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The Mexican kitchen is one of my favorites. It’s just great comfort food! And despite its reputation, you can also make delicious vegetarian Mexican dishes. The key to Mexican dishes are its herbs, and you can also season other things than meat like tofu and beans for example.
For this tortilla oven dish I used a surprising ingredient: pumpkin! I love pumpkin and autumn is pumpkin season of course! Good reason to season the pumpkin and combine it with tortilla crisps for this oven dish!
I used the Mexican bean herbs from Euroma to season the pumpkin. The herb mixes from Euroma don’t contain any salt, sugar or other unnecessary additions so it’s a healthy and easy way to add more flavor to your dish!
This tortilla oven dish is great as a starter at a Mexican dinner or have it as a snack when you have friends over for drinks!
Below you find the recipe for 4 people.
400 gram pumpkin, diced
1 tablespoon of Mexican bean herbs from Euroma
1 bag Tortilla crisps (about 180 grams)
1 avocado, mashed
1 green (jalapeno) pepper
1 red onion, diced
80 grams grated cheese
Serve with the sour cream and the mashed avocado.