Such a beautiful week is coming to a close
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The weather in Iowa has been picture perfect. The kind we live for all year round, mid-70s, sunny and beautiful. I kept reminding myself to savor the moments. How nice it is to have the windows open at night, to be able to throw on flip-flops and head off on my bike, and smile as the puppies ears flop in the breeze on our drive across town
Looking forward to the weekend ahead, a Korean themed dinner party with friends, and a special menu planned for Father's Day
It will feel good to spend some time in the kitchen, having taken a break from cooking the past few days
The one exception, this spin on enchiladas
This recipe a vegetarian version of a classic. It's easy to put together, inexpensive, and ready to eat within half an hour. If you're one looking for the balance protein brings, shredded chicken or beef make for easy additions
Butternut squash, black beans, peppers, and spices are simmered in a homemade enchilada sauce, with tortillas and cheese added at the end. The sweetness from the squash along with the savory flavors is a wonderful combination.
The left-overs can easily be put to use as topping for salads, inside quesadillas, in tacos, burritos, or even as a dip with crackers.
ps: This recipe can take a bit of time if you have to roast the squash. I like to buy mine pre-cut from the frozen section, or I'll roast the squash ahead of time
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~ Adapted from Perry's Plate
Black Bean and Butternut Enchilada Skillet
- 1 Tbsp Olive Oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 small red peppers
- 3 cups (or 2 10-oz bags frozen ½" diced and peeled butternut squash)
- 1 tsp cumin
- 1 tsp chili powder
- a pinch each salt and pepper + more to taste
- 3 cups black beans, cooked (or 2 15-oz cans black beans, rinsed and drained)
- 6 yellow corn tortillas (taco size) cut into thick strips
- 1 (15 oz) can enchilada sauce
- 1 cup Manchego cheese divided (or Colby Jack or a Mexican blend)
- Optional for serving: cilantro, guacamole, and Greek yogurt, sour cream, and hot sauce.
- In a skillet over medium, heat olive oil.
- Add onions, garlic, and peppers. Cook 3-4 minutes until the onions become translucent and the garlic is fragrant.
- Add cubed squash, cumin, chili powder, salt, and pepper.
- Cook, stirring occasionally, until the squash becomes slightly tender. If using fresh squash 8-10 minutes. If using frozen pre-cubed squash 3-4 minutes.
- (The goal is the squash pieces are fork-tender, but not so tender that they start to fall apart and become mushy)
- Add the black beans, corn tortilla pieces, and can of enchilada sauce. Stir to combine.
- Reduce the heat to low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes until the cheese has melted through
- Turn your oven broiler to high. Sprinkle an additional ½ cup of cheese over the top of the enchilada mixture and place in the oven under the broiler for 3-5 minutes until cheese melts, and tortilla edges become a bit golden brown.
- Remove from heat and serve immediately.
- Serve with sour cream, cilantro, guacamole, or hot sauce!