Clear out the fridge and pantry with this fun Mexican dinner idea.


  • 1 cup pumpkin, peeled and chopped
  • 1 corn cob, kernels removed
  • 1 red capsicum, finely chopped
  • 2 carrots, chopped
  • 1 cup celery, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh green chilli, deseeded, chopped
  • 1 tablespoon chopped coriander root and stem, plus leaves, to serve
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 400g can chopped tomato
  • 400g can kidney beans, rinsed, drained
  • 125ml (1/2 cup) water
  • Cooked brown rice or white rice and tortillas, to serve
  • 235g (1 cup) sour cream or natural yoghurt, to serve


  1. Heat oil in a large heavy-based saucepan over medium heat. Add the vegetables, garlic, chilli and coriander. Cook, stirring occasionally, for 5 minutes or until soft. Add the cumin, paprika and cayenne. Cook, stirring, for 2 minutes or until aromatic. Add the tomato, beans and water. Season. Reduce heat to low. Simmer for 25 minutes or until vegetables are tender.
  2. Serve with rice and tortillas. Top with coriander leaves and sour cream or yoghurt.