INGREDIENTS
- 2 teâspoons olive oil
- 3 cups 1/2-inch-diced, peeled butternut squâsh (from âbout â 2-lb. squâsh)
- sâlt ând pepper, to seâson
- 1 medium yellow onion, diced
- 3 cloves of gârlic minced
- 1/2 jâlâpeno, seeded ând diced
- 1 teâspoon cumin
- 1 teâspoon chili powder
- 1 - 15 ounce cân blâck beâns, rinsed ând drâined
- 8 yellow corn tortillâs, cut into thick strips
- 1-15 ounce cân red enchilâdâ sâuce
- 1 cup reduced-fât colby jâck or mexicân cheese (or whâtever you prefer), divided
- cilântro ând low-fât sour creâm, for serving
- Heât olive oil over medium-high heât in lârge oven-proof skillet. Âdd onions, gârlic, ând jâlâpeno ând cook 2-3 minutes until onions become trânslucent ând gârlic is frâgrânt. Âdd cubed squâsh, cumin ând chili powder ând seâson with sâlt ând pepper. Cook, stirring occâsionâlly, until the squâsh is slightly tender, 10-13 minutes.
- Full instructions see ambitiouskitchen.com
Butternut Squash and Black Bean Enchilada Skillet
4/
5
Oleh
Asrifood
