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

khẩu phần

40 minutes

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

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)

Hướng dẫn

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

Dinh dưỡng

Kích thước Khẩu phần

Calo

327 kcal

Tổng Chất béo

11 g

Chất béo bão hòa

3 g

Chất béo không bão hòa

6 g

Chất béo chuyển hóa

0 g

Cholesterol

13 mg

Natri

794 mg

Tổng Carbohydrate

50 g

Chất xơ

9 g

Tổng Đường

13 g

Chất đạm