Dinner

Butternut Squash & Black Bean Enchilada Skillet

Name: Butternut Squash & Black Bean Enchilada Skillet
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 14 ounces butternut squash, cut into ¾-inch cubes (about 2½ cups); 3 medium red and yellow bell peppers, thinly sliced (about 3¾ cups); 1 medium yellow onion, thinly sliced (about 2¼ cups); 1¼ cups water, divided; 1½ tablespoons reduced-sodium taco seasoning; ½ teaspoon salt; 1¾ cups mild green enchilada sauce; 1 (15-ounce) can no-salt-added black beans, rinsed; 1½ cups fresh or frozen yellow corn kernels (from 3 ears); 8 (6-inch) corn tortillas, halved and cut into 1-inch strips; 1 cup shredded Mexican-style cheese blend; 3 tablespoons salsa; Sour cream and fresh cilantro leaves, for garnish (optional); Lime wedges, for serving (optional)

6 servings

portioner

40 minutes

total tid

Begynd at lave mad

Ingredienser

2 tablespoons extra-virgin olive oil

14 ounces butternut squash, cut into ¾-inch cubes (about 2½ cups)

3 medium red and yellow bell peppers, thinly sliced (about 3¾ cups)

1 medium yellow onion, thinly sliced (about 2¼ cups)

1¼ cups water, divided

1½ tablespoons reduced-sodium taco seasoning

½ teaspoon salt

1¾ cups mild green enchilada sauce

1 (15-ounce) can no-salt-added black beans, rinsed

1½ cups fresh or frozen yellow corn kernels (from 3 ears)

8 (6-inch) corn tortillas, halved and cut into 1-inch strips

1 cup shredded Mexican-style cheese blend

3 tablespoons salsa

Sour cream and fresh cilantro leaves, for garnish (optional)

Lime wedges, for serving (optional)

Vejledning

Preheat oven to 400°F with rack in upper third position (about 5 inches from heat source). Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cubed squash, sliced bell peppers and sliced onion in an even layer; cook, undisturbed, until starting to brown, 4 to 6 minutes. Stir and continue to cook, stirring occasionally, until the onions have softened and the peppers and squash have started to become tender, 6 to 8 minutes. Add ¼ cup water; cook, stirring to scrape up any browned bits, until the squash and peppers are just tender, 2 to 3 minutes.

Stir in 1½ tablespoons taco seasoning and ½ teaspoon salt until the vegetables are well coated. Add 1¾ cups enchilada sauce, the rinsed beans, 1½ cups corn, the tortilla strips and the remaining 1 cup water; stir to incorporate. Top evenly with 1 cup cheese.

Bake until the cheese has melted and the mixture is bubbling around the edges, about 10 minutes. Increase oven temperature to broil; broil until the cheese has started to brown, 2 to 3 minutes. Dollop with 3 tablespoons salsa. Garnish with sour cream and cilantro, and serve with lime wedges, if desired. Recipe developed by Marianne Williams

Ernæring

Portionsstørrelse

Kalorier

327 kcal

Fedt i alt

11 g

Mættet fedt

3 g

Uumættet fedt

6 g

Transfedt

0 g

Kolesterol

13 mg

Natrium

794 mg

Kulhydrater i alt

50 g

Kostfiber

9 g

Sukker i alt

13 g

Protein