Given that it’s January, We realize that most of us are now in some fitness or health mission. I must say i haven’t made any resolutions, other than to never let myself miss out on an experience that I discover interesting or challenging. However, I do think that it’s finally period for me to get back into the golf swing of factors health-wise. Today I finally managed to get to yoga after being ill for days gone by week; it experienced wonderful to you need to be generally there. I’m also making an effort to eliminate every one of the junk I ate last month – ugh, like enough using the cookies currently! Yep, I simply said that.
Even when I’m eating healthier, I simply can’t find a reason why I’d give up eating Mexican food. Why torture myself? Everybody knows how that could end up – me with a plateful of nachos, a giant margarita, and a whole lot of guilt. Who provides up the things they love the most? Not this girl.
Instead throwing almost all Mexican food away the window in my own quest to eat better, I try to find methods to ensure it is healthier yet still delicious plenty of to make me daydream about it alllll day very long.
Butternut Squash and Dark Bean Enchiladassssssssssssssssss. OMG. Within a freaking skillet.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and down my stomach. …Or we’re able to simply stare at photos and drool?
No, I certainly have to explain how great this dinner is! It all began 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 good example. You’ll need to peel the squash, take off the ends, and cut it down the middle. Then just scoop out the seed products (roasting them rocks !!), and cut the butternut squash into cubes! You need to be VERY careful when working with your knife!
If you decide that you aren’t in the mood to cube a squash, you can usually purchase cubed butternut squash in 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, along with thick cut slices from yellowish corn tortillas, reddish colored enchilada sauce, plus some parmesan cheese. We’re stirring up oooey gooey enchilada like here. See?
The smells are completely intoxicating, but it’s properly okay to inhale it just as much as you’d like. That’s right, I’m giving you permission to obtain a buzz from producing enchiladas. Don’t consider these smells for granted.
Seriously. This is my little heaven.
All that’s still left to accomplish is put in a bit more parmesan cheese on top of the enchilada skillet and pop it in your broiler for a few moments! How easy is that?!
One offering (1/4th) of this recipe has right around 400 calories! Yep that’s right, you get a heaping scoop of the delicious enchilada skillet casserole with 13g grams of fibers and 16 grams of protein too!
Make this ASAP. It’s my brand-new favorite way to indulge.
2 teaspoons essential 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 clove minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
8 yellow corn tortillas, trim 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 high temperature in huge oven-proof skillet. Add onions, garlic clove, and jalapeno and cook 2-3 a few minutes until onions become translucent and garlic can be fragrant. Add cubed squash, cumin and chili powder and time of year with sodium and pepper. Make, stirring occasionally, until the squash is slightly tender, 10-13 moments. You want the squash to become fork tender, but not so tender it begins to break apart and be mush.
Next combine the black beans, corn tortilla pieces, and may of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a couple minutes. Turn on your range broiler to high. Sprinkle an additional 1/2 cup of cheese outrageous from the enchilada mix and place in range under broiler for 3-5 mins until parmesan cheese melts and tortilla sides become a tiny golden brownish. Remove from heat and serve instantly. Feel absolve to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!
Formula by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery
Happy (belated) New Year!
Would you recommend roasting the butternut squash halves before putting it into the skillet?
Incredible! I put to use flour tortillas rather than corn, nonetheless it was still great. And I felt so good eating it, understanding the major ingredient was such a nutritious vegetable.
My just concern was the amount of sodium within the enchilada sauce, combined with the added desk salt as well as the sodium in the may of black coffee beans. Rinsing the beans helps, and perhaps forgetting the desk salt could help. Any tips for lowering the sodium of the sauce? Favorite low-sodium brands?
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