Given that it’s January, I realize that the majority of us are now on some fitness or wellness mission. I must say i haven’t made any resolutions, apart from to never let myself lose out on an experience that I discover interesting or challenging. However, I do believe that it’s finally time for me to get back into the golf swing of issues health-wise. Today I finally made it to yoga exercise after being sick for days gone by week; it experienced wonderful to just be generally there. I’m also making an effort to eliminate all the rubbish I ate last month – ugh, like plenty of using the cookies already! Yep, I simply said that.
Even when I’m eating healthier, I simply can’t find a reason why I would give up eating Mexican food. Why torture myself? We all know how that would end up – me using a plateful of nachos, a huge margarita, and a lot of guilt. Who provides up the things they love the most? Not this lady.
Instead throwing almost all Mexican food out the window in my quest to eat better, I try and find ways to make it healthier but still delicious more than enough to create me daydream about any of it alllll day very long.
Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. Within a freaking skillet.
Let’s discuss this magical concoction that jumped out of my mind, in to the skillet, and down my tummy. …Or we’re able to simply stare at photos and drool?
No, I definitely need to explain how great this dinner is certainly! It all started when I came across an extra butternut squash laying around.
If you aren’t familiar with how to properly slice a butternut squash the photo tutorial below should provide you with a great example. You will have to peel off the squash, take off the ends, and cut it down the center. Then just scoop out the seeds (roasting them is awesome!), and cut the butternut squash into cubes! You need to be Cautious when using your knife!
In the event that you decide that you are not within the mood to cube a squash, you can usually purchase cubed butternut squash at the grocery store.
The butternut squash is sauted in the skillet using a bit of olive oil and onions, jalapeno, and Mexican spices until it becomes tender. Next, the black beans are added to the skillet, alongside thick cut slices from yellow corn tortillas, red enchilada sauce, and some cheese. We’re stirring up oooey gooey enchilada like here. See?
The smells are completely intoxicating, but it’s flawlessly okay to inhale it just as much as you’d like. That is right, I’m giving you permission to get a buzz off of making enchiladas. Don’t consider these smells for granted.
Seriously. That is my little bit of heaven.
All that’s left to do is add a bit more mozzarella cheese together with the enchilada skillet and pop it less than your broiler for a couple a few minutes! How easy is pig feet good to eat the fact that?!
One portion (1/4th) of the recipe has right around 400 calories! Yep that is right, you get yourself a heaping scoop of the delicious enchilada skillet casserole with 13g grams of dietary fiber and 16 grams of protein too!
Get this to ASAP. It’s my new favorite way to indulge.
2 teaspoons olive oil
3 mugs 1/2-inch-diced, peeled butternut squash (from in regards to a 2-lb. squash)
salt and pepper, to season
1 medium yellowish onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
8 yellow corn tortillas, lower into thick strips
1-15 ounce can red enchilada sauce
1 cup reduced-fat colby jack or mexican cheese (or whatever you like), divided
cilantro and low-fat sour cream, for serving
Heat olive oil over medium-high heat in huge oven-proof skillet. Add onions, garlic clove, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is usually fragrant. Add cubed squash, cumin and chili natural powder and period with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 mins. You desire the squash to be fork tender, but not so tender it begins to break apart and become mush.
Next put the black coffee beans, corn tortilla items, and may of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir once again and simmer for a couple minutes. Turn on your oven broiler to high. Sprinkle yet another 1/2 glass of cheese outrageous of the enchilada combination and place in range under broiler for 3-5 moments until parmesan cheese melts and tortilla edges become a tiny golden brown. Remove from high temperature and serve instantly. Feel absolve to add cilantro. Serve with sour cream, guacamole, or popular sauce! Enjoy!
Formula by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel // Broma Bakery
Happy (belated) New Year!
Do you recommend roasting the butternut squash halves before placing it into the skillet?
Incredible! I had fashioned to utilize flour tortillas instead of corn, but it was still great. And I felt so good eating it, understanding the major ingredient was this type of nutritious vegetable.
My only concern was the amount of sodium within the enchilada sauce, combined with the added table salt as well as the sodium in the can of black coffee beans. Rinsing the beans helps, and perhaps forgetting the desk salt could help. Any ideas for reducing the sodium of the sauce? Favorite low-sodium brands?