Welcome to 2013! I hope you had a blast ringing in the New Year. I know I did!
Now that it’s January, I realize that most of us are now on some fitness or health mission. I really haven’t made any resolutions, other than to never let myself miss out on an experience that I find interesting or challenging. However, I do think that it’s finally time for me to get back into the swing of things health-wise. Today I finally made it to yoga after being sick for the past week; it felt wonderful to just be there. I’m also making an effort to get rid of all of the junk I ate last month — ugh, like enough with the cookies already! Yep, I just said that.
Even if I’m eating healthier, I just 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 with a plateful of nachos, a giant margarita, and a whole lot of guilt. Who gives up the things they love the most? Not this girl.
Instead throwing all Mexican food out the window in my quest to eat better, I try and find ways to make it healthier yet still delicious enough to make me daydream about it alllll day long.
Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. In a freaking skillet.
Let’s discuss this magical concoction that jumped out of my mind, into the skillet, and down my belly. …Or we could just stare at photos and drool?
No, I definitely need to explain how good this dinner is! It all started when I discovered an extra butternut squash laying around.
If you aren’t familiar with how to properly cut a butternut squash the photo tutorial below should provide you with a good example. You’ll need to peel the squash, cut off the ends, and slice it down the middle. Then simply scoop out the seeds (roasting them is awesome!), and cut the butternut squash into cubes! Just be VERY careful when using your knife!
If you decide that you aren’t in the mood to cube a squash, you can usually purchase cubed butternut squash at the grocery store.
The butternut squash is sauteed in the skillet with 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 yellow corn tortillas, red enchilada sauce, and some cheese. We’re stirring up oooey gooey enchilada love here. See?
The smells are completely intoxicating, but it’s perfectly okay to inhale it as much as you’d like. That’s right, I’m giving you permission to get a buzz off of making enchiladas. Don’t take these smells for granted.
Seriously. This is my little bit of heaven.
All that’s left to do is add a bit more cheese on top of the enchilada skillet and pop it under your broiler for a few minutes! How easy is that?!
One serving (1/4th) of this recipe has right around 400 calories! Yep that’s right, you get a heaping scoop of this delicious enchilada skillet casserole with 13g grams of fiber and 16 grams of protein too!
Make this ASAP. It’s my new favorite way to indulge.
See how to make the black bean enchilada skillet:
More healthy vegetarian recipes to try:
Butternut Squash and Black Bean Enchilada Skillet
- 2 teaspoons olive oil
- 3 cups 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
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, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
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. Stir again and simmer for a few minutes. Turn on your oven broiler to high. 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 a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel // Broma Bakery