Given that it’s January, I realize that the majority of us are now about some fitness or health mission. I really haven’t made any resolutions, apart from to never allow myself miss out on an experience that I find interesting or challenging. However, I do believe that it’s finally period for me to return back to the swing of issues health-wise. Today I finally made it to yoga exercises after being sick and tired for the past week; it sensed wonderful to you need to be generally there. I’m also making an effort to get rid of all of the rubbish I ate last month – ugh, like more than enough using the cookies currently! Yep, I simply said that.

Even when I’m eating healthier, I just can’t look for a reason why I’d quit eating Mexican meals. Why torture myself? Everybody knows how that could find yourself – me using a plateful of nachos, a giant margarita, and a lot of guilt. Who provides up the things they love the most? Not this gal.
Instead throwing most Mexican food away the window in my quest to consume better, I try and find methods to ensure it is healthier yet still delicious plenty of to make me daydream about any of it alllll day very long.
Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. Inside a freaking skillet.
Let’s discuss this magical concoction that jumped from my mind, in to the skillet, and down my tummy. …Or we could just stare at photos and drool?
No, I definitely need to explain how good this dinner is certainly! It all started when I came across a supplementary butternut squash laying around.
In the event that you aren’t familiar with how exactly to properly cut a butternut squash the picture tutorial below should supply you with a good example. You will have to peel the squash, take off the ends, and slice it down the center. Then merely scoop out the seeds (roasting them is awesome!), and slice the butternut squash into cubes! Just be VERY careful when working with 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 on the grocery store.
The butternut squash is sauted in the skillet having a bit of essential olive oil and onions, jalapeno, and Mexican spices until it becomes tender. Next, the black beans are put into the skillet, alongside thick cut slices from yellow corn tortillas, reddish enchilada sauce, and some parmesan cheese. If you have any sort of inquiries relating to where and how you can utilize garden stuffed zucchini boats taste of home, you can contact us at our web page. We’re stirring up oooey gooey enchilada like 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 providing you permission to obtain a buzz off of producing enchiladas. Don’t consider these smells for granted.
Seriously. This is my little heaven.
All that’s left to accomplish is put in a bit more parmesan cheese on top of the enchilada skillet and pop it under your broiler for a couple minutes! How easy is the fact that?!
One offering (1/4th) of the recipe has best around 400 calories! Yep that is right, you get a heaping scoop of the delicious enchilada skillet casserole with 13g grams of dietary fiber and 16 grams of proteins too!
Make this ASAP. It’s my new favorite way to indulge.
3.1.09
Food: Mexican
Ingredients
2 teaspoons essential olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
sodium 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 discolored 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
Instructions
Heat essential olive oil over medium-high temperature in large oven-proof skillet. Add onions, garlic clove, and jalapeno and prepare 2-3 moments until onions become translucent and garlic can be fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Make, stirring occasionally, until the squash is somewhat tender, 10-13 a few minutes. You want the squash to be fork tender, but not therefore tender that it begins to break apart and become mush.
Next increase the black coffee beans, corn tortilla pieces, and may of enchilada sauce and stir to combine. Reduce temperature to medium-low and sprinkle in 1/2 cup of cheese. Mix once again and simmer for a couple minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 glass of cheese outrageous of the enchilada mix and place in oven under broiler for 3-5 moments until cheese melts and tortilla sides become a tiny golden dark brown. Remove from temperature and serve immediately. Feel free to add cilantro. Serve with sour cream, guacamole, or sizzling hot sauce! Enjoy!
Formula by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery
Evie
Happy (belated) New Year!
Do you recommend roasting the butternut squash halves before placing it into the skillet?
Incredible! I had developed to make use of flour tortillas instead of corn, but it was still great. And I felt so good consuming it, understanding the major ingredient was this kind of nutritious vegetable.
My only concern was the quantity of sodium in the enchilada sauce, combined with added desk salt as well as the sodium within the may of black coffee beans. Rinsing the coffee beans helps, and perhaps forgetting the table salt may help. Any concepts for lowering the sodium from the sauce? Preferred low-sodium brands?

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