Refried Beans and coconut roasted butternut squash

Refried Beans

1 cup dried pinto beans*
1/2 cup dried black beans*
1 onion (finely chopped)
4 cloves garlic (crushed)
2 tbsp cumin
1/2 tsp chilli powder
1/2 tsp coriander
1tsp salt
350 ml hot water

*substitute for a similar amount of canned beans if desired.

- Soak beans overnight or for 12 hours.  Drain and rinse.
- Place all ingredients in slow cooker and stir
- Cook on low for 4-6 hours
- Drain liquid from beans. KEEP LIQUID
- Add liquid in as desired and mash until it's half beans, half stodge.

The beans will thicken over time.
I have not included a picture because in all honesty refried beans do not look that desirable out of context!  I can assure you though that they taste amazing.  Especially in a burrito with chilli (last recipe on here), salsa, gaucamole, sour cream and roasted butternut squash(next recipe).

Coconut Roasted butternut squash

This recipe is incredibly simple but tastes amazing.  If you've been craving cheese but are vegan or can't otherwise eat it - try this.  It doesn't taste like cheese but used inside a burrito gives that same sort of satisfaction!

Butternut squash
small can coconut cream (full can per whole squash) -note: not coconut milk
handful sesame seeds (optional)

- Slice the butternut squash and put in roasting dish
- Cover evenly with coconut cream
- sprinkle sesame seeds on top (optional)
- Roast at 200c for 30-40 mins until soft and lightly browned

Use in a burrito or on risotto