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Monday, October 27, 2014

Butternut Squash and Black Bean Skillet Enchiladas

I made this delicious one skillet dish last week for dinner. It was a hit with my family and definitely one to make again!

  • 2 teaspoons olive oil
  • 3 ups 1/2-inch-diced, peeled butternut squash (from about 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
  • 1 teaspoon chili powder
  • 1 - 15 ounce can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut 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
  • Preheat your broiler to high.
  • Heat olive oil over medium-high heat in large oven-proof skillet. 
  • Add onions, garlic, and jalapeno 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. You want the squash to be fork tender, but not too tender that it starts to fall apart.
  • Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. 
  • Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Simmer a few minutes. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become golden brown. Remove from heat and serve immediately. 
  • Top with whatever you would like, sour cream, cilantro, avocado.

Nutritional Information: Serving Size 1/6th of skillet, Calories: 252, Fat 6.4, Carbs 38.5, Fiber 7.5, Protein 12.8
Weight Watchers: 6 Points Plus

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