Tex-Mex 5-a-day veggie feast recipe | Sainsbury`s Magazine

Ingredients

• 1 large cauliflower, cut into florets
• 3 red onions, cut into wedges
• 3 peppers, deseeded and roughly chopped
• 4 garlic cloves, unpeeled
• 1 tbsp smoked paprika
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tbsp rapeseed oil
• 1 tbsp chipotle paste
• 1 tbsp cider vinegar
• 1 tbsp maple syrup
• 500g cherry tomatoes, halved
• 1 x 400g tin black beans, rinsed and drained
• juice of ½ lime
• handful chopped coriander
• 1 avocado, flesh cut into small chunks
• 10g butter
• 1 garlic clove, crushed
• ½ tsp onion granules
• 1 x 170g tin evaporated milk
• 100g mature cheddar, grated
• ½ tbsp cornflour