Butternut Squash and Black Bean Enchilada Skillet

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!

Ingredients

  • 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

Instructions

  1. Heat olive oil over medium-high heat in large oven-proof skillet.
  2. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  3. Add cubed squash, cumin and chili powder and season with salt and pepper.
  4. .......

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