Roasted Pumpkin Polenta with Pinto Beans

 

A true fall comfort meal, this pumpkin polenta uses roasted sugar pie pumpkin and is topped with an easy chipotle bean and feta mix.

What you will need

½ cup polenta

2 cups water/broth

¼ teaspoon sea salt

2 tablespoons butter

2 teaspoons olive oil

1 clove garlic, minced

1 ½ cups cooked pinto beans (with liquid)

1 chipotle in adobo sauce

½ teaspoon ground cumin

1/2 teaspoon sea salt

¼ cup toasted pepitas

Cilantro, for topping

Feta/Cotija, for topping

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