A healthy vegetarian Mexican-inspired dinner: butternut squash and black bean enchilada skillet. Ready in less than 30 minutes with 13g fiber & 16g protein.
Presently that it’s January, I understand that the majority of us are currently on some wellness or wellbeing mission. I truly haven’t made any goals, other than to never allow myself to pass up an encounter that I find intriguing or testing. Notwithstanding, I do believe that it’s at last an ideal opportunity for me to get once again into the swing of things wellbeing savvy. Today I at long last made it to yoga in the wake of being debilitated for as far back as week; it felt great to simply be there. I’m likewise putting forth an attempt to dispose of the entirety of the garbage I ate a month ago — ugh, similar to enough with the treats as of now! That’s right, I recently said that.
Rather tossing all Mexican food out the window in my journey to eat better, I attempt and discover approaches to make it better yet still tasty enough to make me dream about it alllll day long.Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. In a cracking skillet.
We should examine this mystical blend that leaped insane, into the skillet, and down my midsection. … Or we could simply gaze at photographs and slobber?No, I definitely need to explain how good this dinner is! It all started when I discovered an extra butternut squash laying around.
A healthy vegetarian Mexican-inspired dinner — butternut squash and black bean enchilada skillet. Ready in less than 30 minutes! 13g fiber & 16g protein per serving!
- 2 teaspoons olive oil
- 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves of garlic minced
- 1/2 jalapeno, seeded and diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 – 15 ounce can black beans, rinsed and drained
- 8 yellow corn tortillas, cut into thick strips
- 1-15 ounce can red enchilada sauce
- 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
- cilantro and low-fat sour cream, for serving
- Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
- Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!