Butternut Squash and Black Bean Enchilada Skillet – a healthier vegetarian Mexican-inspired dinner: butternutsquash and dark bean enchilada skillet. I recognize that a large part folks are currently on a health or fitness mission. I truly have not made any settlements, apart from to prevent let myself pass up in an adventure I find interesting or hard. But, I really do think it is now time for me to get back in the swing of things health wise. Now I finally managed to get after being sick for the last week; it felt so wonderful to be there. I am also striving to eliminate most the crap I ate a month – ugh, just like enough with all the biscuits! Yep, I simply stated that.
Even when I am eating healthy, I simply can not find a reasons I would stop trying eating Mexican food. Most of us understand how that could wind up with a plateful of nachos, a huge margarita, and also a great deal of guilt. Who gives the things that they love the most? Perhaps not this girl. As an alternative throwing all of Mexican food outside the window into my search to eat , I decide to try to figure out ways to make it fitter though yummy enough to make me more happy about any of it alllll daylong. Butternutsquash and Black Bean Enchiladas at a freaking frying pan.
Butternut Squash and Black Bean Enchilada Skillet
Ingredients
- 2 tsp olive-oil
- 1 tsp cumin
- 1 tsp chili-powder
- 3 cups ½-inch-diced, peeled-butternut-squash
- 1 medium yellow-onion, diced
- salt & pepper to season
- 3 cloves garlic-minced
- ½ jalapeno, seeded & diced
- cilantro & low-fat sour cream, for serving
- 1 – 15 oz black-beans, rinsed & drained
- 8 yellow corn-tortillas, cut into thick strips
- 1 cup reduced-fat colby jack or mexican-cheese (or whatever you prefer), divided
- cilantro & low-fat sour cream, for serving
Instructions
Step One
- Heat olive-oil over medium-high heat in large oven-proof-skillet.
- Add onions, garlic, and jalapeno and cook 2-3mins until onions become translucent and garlic is fragrant.
- Add cubed skillet, cumin and coriander powder and season with pepper and salt.
- Cook, stirring periodically, until the skillet is slightly tender, 10-13mins. You are interested in getting the skillet to be properly tender, however, perhaps not tender it starts to falter and eventually become mush.
Step Two
- Next add the black-beans, corn-tortilla pieces & enchilada-sauce then stir to combine.
- Reduce heat to medium-low & sprinkle in 1/2 cup-of-cheese.
- Stir & simmer for a couple minutes. Turn in your-oven broiler to high.
- Sprinkle an extra 1/2 cup-of-cheese on surface of the enchilada mix and set in oven under broiler for 3-5mins until cheese melts along tortilla borders turned into a very small golden brownish.
- Remove from heat and serve immediately. Don't hesitate to include cilantro. Serve with sour-cream, guacamole, or spicy-sauce.
- Serve & Enjoy.