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Butternut Squash, Black Bean and Tortilla Stew

 
Butternut Squash, Black Bean and Tortilla Stew
41

Had some butternut squash, home-boiled black beans and corn tortillas that needed to be used up. This recipe sounded like a perfect fit, and it was very filling and delicious too.

Yield

4

servings

Prep

20

min

Cook

35

min

Ready

58

min

 

Ingredients

2 ½ tablespoons olive oil
1 yellow onion
chopped
*
2 cloves garlic
peeled and minced
1 teaspoon cumin
ground
6 cups butternut squash
peeled and cut into 1/2-inch cubes
*
2 cups black beans
1 can, drained, and well rinsed
6 corn tortillas (6-inch)
soft, and cut into 1/2-inch strips
*
1 ½ cups enchilada sauce
1 tablespoon lime juice
fresh, or to taste
salt and black pepper
to taste
*
1 cup cheddar cheese
shredded
½ cup cilantro
thin stems and leaves, chopped and divided
sour cream
to serve
*
guacamole
homemade or store-bought, to serve, optional
*
limes
wedges, to serve
*

Directions

In a large nonstick skillet, heat the olive oil over medium-high heat until hot.

Cook the onions until browned, about 8 minutes, stirring often.

Add the garlic, cumin, and butternut squash, and cook for another 10 minutes or longer until the butternut squash cubes start to become brown on spots.

Mix in the black beans and corn tortilla strips.

Pour the enchilada sauce over, add the thin cilantro stems.

Stir with a rubber spatular until well combined and evenly coated.

Bring to a boil, reduce the heat to a gentle simmer and cook for about 15 minutes or until the butternut squash becomes fork-tender.

Stir in the lime juice, and season with salt and black pepper to taste.

Add half of the cheddar cheese, and stir well until the cheese melts.

Remove the skillet from the heat, divide the dish among the serving plates.

Sprinkle with remaining cheese and cilantro leaves on top.

Spoon some sour cream and guacamole if desired over the cheese.

Enjoy with a slice of lime wedge aside.

 

* not incl. in nutrient facts

Reviews

over 4 years

Had some butternut squash, home-boiled black beans and corn tortillas that needed to be used up, this recipe sounded like a perfect fit, and it was very filling and nutritious too.

Quite easy to cook, and it came out cheesy, juicy and very tasty. Feel free to substitute Mexican cheese to cheddar., For extra spiciness, add some fresh or pickled jalapenos.

An easy one-skillet meal that can be reheated very well, which means you can make it in advance.

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 32651% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 328mg 14%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 33%
Sugars g
Protein 31g
Vitamin A 17% Vitamin C 10%
Calcium 25% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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