Description
A cozy, vegetarian skillet dish perfect for a weeknight meal. Hearty and flavorful, its packed with butternut squash, black beans, and corn tortillas.
Ingredients
Units
- 2 tsp olive oil
- 3 cups (710 ml) diced, peeled butternut squash
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 medium sweet onion, diced
- 3 cloves minced garlic
- 2 jalapeño peppers, seeded and diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 15 oz (425 g) can no salt added black beans, rinsed and drained
- 1 large tomato, chopped
- 8 white or yellow corn tortillas, cut into thick strips
- 10 oz (283 g) can red enchilada sauce
- 1 cup (237 ml) reduced-fat colby jack, divided
- cilantro
- tomatoes
- low-fat sour cream
Instructions
- Heat olive oil over medium-high heat in a large oven-proof skillet.
- Add onions, garlic, and jalapeno; cook for 2–3 minutes, until onions are translucent and garlic is fragrant.
- Add cubed squash, cumin, and chili powder; season with salt and pepper.
- Cook, stirring occasionally, until the squash is fork-tender (8–10 minutes).
- Add black beans, corn tortilla pieces, and a can of enchilada sauce; stir to combine.
- Reduce heat to medium-low; sprinkle in 1/2 cup of cheese. Stir and simmer for a few minutes.
- Turn on the oven broiler to high.
- Sprinkle an additional 1/2 cup of cheese over the top; broil for 3–5 minutes, until cheese is melted and tortilla edges are lightly golden brown.
- Remove from heat and serve immediately.
- Serve with sour cream, guacamole, or hot sauce.
Notes
- For a smoother sauce, blend a portion of the cooked squash before adding the black beans.
- To reduce prep time, use pre-cut butternut squash and pre-minced garlic.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 10
- Protein: 12
- Cholesterol: 25