Butternut Squash And Black Bean Enchilada Skillet1
Given that it’s January, We realize that the majority of us are now on some fitness or health mission. I must say i haven’t produced any resolutions, other than to never let myself miss out on an experience which i discover interesting or challenging. However, I do believe it’s finally time for me to get back in to the golf swing of issues health-wise. Today I finally managed to get to yoga exercises after being sick for days gone by week; it experienced wonderful to you need to be there. I’m also making an effort to get rid of all of the rubbish I ate last month – ugh, like plenty of with the cookies currently! Yep, I just said that.
Even if I’m eating healthier, I simply can’t find a reason why I’d give up eating Mexican food. Why torture myself? We all know how that could end up – me having a plateful of nachos, a huge margarita, and a whole lot of guilt. Who provides up the items they love the most? Not this gal.
Instead throwing almost all Mexican food out the window in my own quest to eat better, I try and find ways to make it healthier but still delicious more than enough to create me daydream about it alllll day very long.
Butternut Squash and Dark Bean Enchiladassssssssssssssssss. OMG. Within a freaking skillet.
Let’s discuss this magical concoction that jumped away from 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 good this dinner is definitely! It all began when I discovered an extra butternut squash laying around.
If you aren’t acquainted with how to properly cut a butternut squash the picture tutorial below should provide you with a great example. You will have to peel off the squash, cut off the ends, and slice it down the middle. Then merely scoop out the seed products (roasting them is awesome!), and slice the butternut squash into cubes! You need to be Cautious when working with your knife!
If you decide that you aren’t within the mood to cube a squash, it is possible to usually buy cubed butternut squash in the grocery store.
The butternut squash is sauted in the skillet using 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 slices from yellow corn tortillas, red enchilada sauce, plus some parmesan cheese. We’re stirring up oooey gooey enchilada like here. See?
The smells are completely intoxicating, but it’s properly okay to inhale it as much as you’d like. That’s right, I’m providing you permission to get a buzz from making enchiladas. Don’t consider these smells for granted.
Seriously. This is my little heaven.
All that’s left to do is add a bit more mozzarella cheese together with the enchilada skillet and pop it less than your broiler for a few mins! How easy is the fact that?!
One offering (1/4th) of this recipe has best around 400 calories! Yep that is right, you get a heaping scoop of the delicious enchilada skillet casserole with 13g grams of dietary fiber and 16 grams of protein too!
Make this ASAP. It’s my brand-new favorite way to indulge.
3.1.09
Cuisine: Mexican
Ingredients
2 teaspoons essential 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 clove minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
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 like), divided
cilantro and low-fat sour cream, for serving
Instructions
Heat essential olive oil over medium-high high temperature in huge oven-proof skillet. Add onions, garlic clove, and jalapeno and prepare 2-3 mins until onions become translucent and garlic clove is normally fragrant. Add cubed squash, cumin and chili natural powder and period with salt and pepper. Make, stirring occasionally, until the squash is somewhat tender, 10-13 mins. You would like the squash to become fork tender, however, not so tender that it begins to break apart and be mush.
Next combine the black beans, corn tortilla pieces, and can of enchilada sauce and mix to combine. Reduce temperature to medium-low and sprinkle in 1/2 cup of cheese. Mix once again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 glass of cheese outrageous from the enchilada mixture and place in range under broiler for 3-5 a few minutes until mozzarella cheese melts and tortilla sides become a tiny golden dark brown. Remove from warmth and serve immediately. Feel absolve to add cilantro. Serve with sour cream, guacamole, or scorching sauce! Enjoy!
Recipe by: Monique Volz // Ambitious Kitchen Photography 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 make use of gluten free cheesecake almond flour tortillas instead of corn, but it was still great. And I experienced so good consuming it, understanding the major ingredient was this kind of nutritious vegetable.
My just concern was the quantity of sodium in the enchilada sauce, combined with the added table salt as well as the sodium in the may of black beans. Rinsing the beans helps, as well as perhaps forgetting the table salt may help. Any tips for reducing the sodium of the sauce? Preferred low-sodium brands?