Now that it’s January, We realize that most of us are now about some fitness or health mission. I must say i haven’t made any resolutions, apart from to never let myself miss out on an experience which i find interesting or challenging. However, I do believe that it’s finally period for me to return back to the swing of stuff health-wise. Today I finally made it to yoga after being ill for days gone by week; it experienced wonderful to just be generally there. I’m also working to eliminate all the junk I ate last month – ugh, like more than enough with the cookies already! Yep, I simply said that.
Even though I’m eating healthier, I simply can’t look for a reason why I’d give up eating Mexican food. Why torture myself? We all know how that could find yourself – me with a plateful of nachos, a huge margarita, and a whole lot of guilt. Who provides up the items they love the most? Not this girl.
Instead throwing most Mexican food out the window in my quest to eat better, I try to find ways to allow it to be healthier yet still delicious plenty of to make me daydream about it alllll day very long.
Butternut Squash and Dark Bean Enchiladassssssssssssssssss. OMG. Inside 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 just stare at photos and drool?
No, I certainly need to explain how good this dinner can be! It all began when I discovered an extra butternut squash laying around.
In the event that you aren’t familiar with how exactly to properly trim a butternut squash the picture tutorial below should provide you with a great example. You will have to peel off the squash, cut off the ends, and slice it down the middle. Then simply scoop out the seeds (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 buy cubed butternut squash at the grocery store.
The butternut squash is sauted within the skillet with a bit of essential olive oil and onions, jalapeno, and Mexican spices until it becomes tender. Next, the dark beans are put into the skillet, alongside thick cut slices from yellow corn tortillas, crimson enchilada sauce, and some parmesan cheese. We’re stirring up oooey gooey enchilada love here. See?
The smells are completely intoxicating, but it’s properly alright to inhale it as much as you’d like. That’s right, I’m giving you permission to obtain a buzz off of making enchiladas. Don’t take these smells for granted.
Seriously. That is my little heaven.
All that’s remaining to accomplish is put in a bit more mozzarella cheese together with the enchilada skillet and pop it under your broiler for a couple mins! How easy is that?!
One serving (1/4th) of this recipe has right around 400 calorie consumption! Yep that’s right, you get yourself a heaping scoop of the delicious enchilada skillet casserole with 13g grams of fiber and 16 grams of protein too!
Make this ASAP. It’s my brand-new favorite method to indulge.
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2 teaspoons olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from in regards to a 2-lb. squash)
salt and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
8 discolored corn tortillas, slice into thick strips
1-15 ounce can red enchilada sauce
1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
cilantro and low-fat sour cream, for serving
Heat essential olive oil over medium-high high temperature in huge oven-proof skillet. Add onions, garlic, and jalapeno and prepare 2-3 a few minutes until onions become translucent and garlic is usually fragrant. Add cubed squash, cumin and chili natural powder and season with salt and pepper. Make, stirring occasionally, before squash is somewhat tender, 10-13 minutes. You desire the squash to become fork tender, however, not so tender it begins to break apart and become mush.
Next insert the black beans, corn tortilla items, and can of enchilada sauce and mix to combine. Reduce temperature to medium-low and sprinkle in 1/2 cup of cheese. Stir once again and simmer for a few minutes. Turn on your range broiler to high. Sprinkle an additional 1/2 glass of cheese outrageous of the enchilada mixture and place in range under broiler for 3-5 moments until parmesan cheese melts and tortilla sides become a tiny golden brown. Remove from heat and serve instantly. Feel free to add cilantro. Serve with sour cream, guacamole, or warm sauce! Enjoy!
Formula by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery
Happy (belated) New Year!
Do you recommend roasting the butternut squash halves before putting it in to the skillet?
Incredible! I had formed to utilize flour tortillas rather than corn, nonetheless it was still great. And I experienced so good eating it, knowing the main ingredient was this type of nutritious vegetable.
My only concern was the quantity of sodium in the enchilada sauce, combined with the added table salt and the sodium within the may of black beans. Rinsing the beans helps, as well as perhaps forgetting the table salt may help. Any concepts for reducing the sodium from the sauce? Favorite low-sodium brands?