BLACK BEAN BUTTRNUT SQUASH ENCHILADA BAKE

Bahan-bahan

1 TBSP OLIVE OIL

3 CUPS ½ “ DICED BUTTERNUT SQUASH

SALT

PEPPER

1 MEDIUM YELLOW ONION, DICED

3 CLOVES GARLIC, MINCED

½ JALAPENO, DICED AND SEEDED

1 TSP CUMIN

1 TSP CHILI POWDER

1 (15 OZ) CAN BLACK BEANS

1 (15 OZ) CAN RED ENCHILADA SAUCE

1 CUP SHREDDED CHEESE

Arahan

1. ADD OLIVE OIL TO A LARGE OVEN PROOF SKILLET AND PLACE OVER MEDIUM HEAT.

2. ADD ONIONS AND SAUTE UNTIL TRANSUCENT

3. ADD JALAPENO AND GARLIC COOKING UNTIL FRAGRANT.

4. ADD SQUASH, CUMIN, CHILI POWDER, AND SEASON WITH SALT AND PEPPER. COOK STIRRING OCCASIONALLY UNTIL SQUASH IS SLIGHTLY TENDER, ABOUT 10 - 15 MINUTES.

5. ADD BLACK BEANS, DRAINED AND RINSED AND THE ENCHILADA SAUCE STIRRING TO COMBINE.

6. REDUCE HEAT TO MEDIUM LOW AND ADD ½ CUP OF CHEESE. STIR IN AND SIMMER FOR 5 MINUTES

7. SPRINKLE THE REMAINING SHREDDED CHEESE OVER THE TOP AND PLACE IN OVEN, BROILING ON HIGH FOR 3-5 MINUTES.

8. REMOVE AND SERVE IMMEDIATELY WITH TORTILLAS