This was the first meal I made in the new year. Absolutely delicious. I had never thought to mix butternut squash with black beans, let alone put it in an enchilada skillet. Genius. I modified the recipe a bit, so to see the original over at ambitious kitchen, click here. I added ground beef from our cow to make this a little heartier. If you want a vegetarian dish, you can omit it all together (like the original recipe) or substitute TVP or tofu.
adapted from Ambitious Kitchen
- 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)*
- Olive oil
- 1 medium yellow onion, diced
- 8 ounces of lean ground beef
- 3 cloves of garlic minced
- 1/2 jalapeno or equivalent amount of hot peppers, seeded and diced
- 1/2 green pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 – 15 ounce can black beans, rinsed and drained
- 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
- cilantro and low-fat sour cream, for serving
- Round corn tortilla chips, for serving
- Heat 1 tbsp olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, jalapeno, and ground beef. Cook until beef is browned all the way through. Add in green pepper and cook 2-3 minutes. Add cubed squash, black beans, cumin, and chili powder. Cook, stirring regularly to prevent the squash from becoming mushy.
- Reduce heat to medium-low and sprinkle in 1 cup of cheese. Cover with a lid and let sit for 3-5 minutes, until the cheese is fully melted.
- Serve immediately. Top with sour cream and serve with corn tortilla chips.