Butternut Squash, Black Bean and Tortilla Stew
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.
peeled and minced
peeled and cut into 1/2-inch cubes
1 can, drained, and well rinsed
corn tortillas (6-inch)
soft, and cut into 1/2-inch strips
fresh, or to taste
salt and black pepper
thin stems and leaves, chopped and divided
homemade or store-bought, to serve, optional
wedges, to serve
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.