healthy vegetarian Mexican-inspired dinner: butternut squash and black bean enchilada skillet. Ready in less than 30 minutes with 13g fiber & 16g protein.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 405kcal
Ingredients
2tspolive-oil
1tspcumin
1tspchili-powder
3cups½-inch-diced, peeled-butternut-squash
1mediumyellow-onion, diced
salt & pepper to season
3clovesgarlic-minced
½jalapeno, seeded & diced
cilantro & low-fat sour cream, for serving
1 - 15 ozblack-beans, rinsed & drained
8yellow corn-tortillas, cut into thick strips
1cupreduced-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.