Tuesday, June 11, 2013

Black Bean and Butternut Squash Enchilada Skillet

I love enchiladas!  I was ready for a change though.  The standard cheesy chicken enchiladas are a bore and tedious to make.

I found this awesome alternative on Pinterest and gave it a go.  I know, butternut squash sounds a bit odd for a Mexican dish, but it was really good!

The recipe was pretty easy to follow as well.  
(Recipe amended from Recipe Sweet.)

2 teaspoons Olive Oil
1 Medium Yellow Onion, Diced
3 cloves Garlic, Minced
3 cups 1/2 Inch Diced, Peeled Butternut Squash
1 teaspoon Cumin
1 teaspoon Chili Powder
Salt And Pepper To Season
1 can (15 Ounce) Can Black Beans, Rinsed And Drained
8 Whole Wheat Tortillas, Cut Into Thick Strips
1 can (15 Ounce Can) Red Enchilada Sauce
1 cup Reduced-fat Monterey Jack Cheese

**1) Heat olive oil over medium-high heat in a large oven-proof skillet. 

**2) Add onions and garlic and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes.

**3) Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. 

**4) Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.

**5) Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. 

**6)Remove from heat and serve immediately.

Serve with sour cream, cilantro, guacamole, or hot sauce!



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