Butternut Squash And Black Bean Enchilada Skillet1
Now that it’s January, We realize that the majority of us are now in some fitness or wellness mission. I really haven’t made any resolutions, apart from to never let myself lose out on an experience which i find interesting or challenging. Nevertheless, I do believe that it’s finally period for me personally to get back into the swing of factors health-wise. Today I finally made it to yoga exercise after being ill for days gone by week; it sensed wonderful to just be generally there. I’m also working to get rid of all of the rubbish I ate last month – ugh, like more than enough with the cookies currently! Yep, I simply said that.
Even though I’m eating healthier, I just can’t find a reason why I would quit eating Mexican food. Why torture myself? Everybody knows how that could find yourself – me with a plateful of nachos, a giant margarita, and a whole lot of guilt. Who gives up the things they love probably the most? Not this female.
Instead throwing most Mexican food out the window in my own quest to consume better, I try and find methods to ensure it is healthier yet still delicious more than enough to create me daydream about any of it alllll day very long.
Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. Inside a freaking skillet.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and down my stomach. …Or we’re able to just stare at photos and drool?
No, I certainly need to explain how to cook beef Liver great this dinner is certainly! It all started when I came across an extra butternut squash laying around.
If you aren’t acquainted with how exactly to properly cut a butternut squash the picture tutorial below should provide you with a good example. You will have to peel off the squash, cut off the ends, and cut it down the center. Then just scoop out the seeds (roasting them is awesome!), and slice the butternut squash into cubes! Just be Cautious when using your knife!
In the event that you decide that you aren’t within the disposition to cube a squash, it is possible to usually purchase cubed butternut squash in the grocery store.
The butternut squash is sauted within the skillet with a bit of olive oil and onions, jalapeno, and Mexican spices until it becomes tender. Next, the dark beans are added to the skillet, alongside thick cut pieces from yellowish corn tortillas, reddish colored enchilada sauce, plus some cheese. We’re stirring up oooey gooey enchilada love here. See?
The smells are completely intoxicating, but it’s perfectly okay to inhale it just as much as you’d like. That’s right, I’m giving you permission to obtain a buzz off of making enchiladas. Don’t take these smells for granted.
Seriously. That is my little bit of heaven.
All that’s still left to accomplish is add a bit more cheese on top of the enchilada skillet and pop it in your broiler for a few a few minutes! How easy is the fact that?!
One portion (1/4th) of the recipe has ideal around 400 calories! Yep that’s right, you get yourself a heaping scoop of this delicious enchilada skillet casserole with 13g grams of fibers and 16 grams of protein too!
Make this ASAP. It’s my new favorite way to indulge.
3.1.09
Cuisine: Mexican
Ingredients
2 teaspoons olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from in regards to a 2-lb. squash)
sodium and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
8 discolored 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
Heat essential olive oil over medium-high warmth in huge oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 a few minutes until onions become translucent and garlic can be fragrant. Add cubed squash, cumin and chili natural powder and period with sodium and pepper. Make, stirring occasionally, until the squash is slightly tender, 10-13 mins. You want the squash to be fork tender, however, not therefore tender that it starts to fall apart and become mush.
Next insert the black coffee beans, corn tortilla items, and will of enchilada sauce and stir to combine. Reduce temperature to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a couple minutes. Turn on your range broiler to high. Sprinkle an additional 1/2 cup of cheese over the top from the enchilada combination and place in oven under broiler for 3-5 mins until cheese melts and tortilla sides become a tiny golden brown. Remove from high temperature and serve immediately. Feel absolve to add in cilantro. Serve with sour cream, guacamole, or sizzling sauce! Enjoy!
Formula by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel // Broma Bakery
Evie
Happy (belated) New Year!
Do you recommend roasting the butternut squash halves before putting it in to the skillet?
Incredible! I had developed to utilize flour tortillas instead of corn, nonetheless it was still great. And I felt so good eating it, knowing the main ingredient was this kind of nutritious vegetable.
My just concern was the amount of sodium in the enchilada sauce, combined with added desk salt as well as the sodium in the may of black coffee beans. Rinsing the coffee beans helps, as well as perhaps forgetting the table salt may help. Any ideas for lowering the sodium from the sauce? Favorite low-sodium brands?