Given that it’s January, I realize that the majority of us are now in some fitness or health mission. I really haven’t made any resolutions, other than to never let myself miss out on an experience that I find interesting or challenging. Nevertheless, I do believe that it’s finally period for me personally to return back to the swing of points health-wise. Today I finally made it to yoga exercises after being sick for the past week; it experienced wonderful to just be right now there. I’m also making an effort to eliminate all the junk I ate last month – ugh, like plenty of with the cookies currently! Yep, I simply said that.

Even when I’m eating healthier, I just can’t find a reason why I’d quit eating Mexican meals. Why torture myself? We all know how that would find yourself – me using a plateful of nachos, a huge margarita, and a lot of guilt. Who gives up the items they love probably the most? Not this female.

Instead throwing most Mexican food out the window in my quest to eat better, I try and find ways to make it healthier but still delicious plenty of to create me daydream about it alllll day longer.

Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. Inside a freaking skillet.

Let’s discuss this magical concoction that jumped away from my mind, in to the skillet, and down my belly. …Or we could simply stare at photos and drool?

No, I certainly need to explain how good this dinner is normally! It all began when I came across an extra butternut squash laying around.

If you aren’t familiar with how to properly lower a butternut squash the photo tutorial below should provide you with a good example. You’ll need to peel the squash, take off the ends, and cut it down the middle. Then basically scoop out the seeds (roasting them rocks !!), and cut the butternut squash into cubes! You need to be VERY careful when working with your knife!

In the event that you decide that you aren’t within the disposition to cube a squash, you can usually purchase cubed butternut squash on the grocery store.

The butternut squash is sauted in the skillet with a bit of essential olive oil and onions, jalapeno, and Mexican spices until it becomes tender. Next, the black beans are put into the skillet, along with thick cut pieces from yellow corn tortillas, reddish enchilada sauce, and some cheese. We’re stirring up oooey gooey enchilada love here. See?

The smells are completely intoxicating, but it’s properly alright to inhale it just as much as you’d like. That is right, I’m giving you permission to get a buzz from producing enchiladas. Don’t take these smells for granted.

Seriously. That is my little bit of heaven.

All that’s remaining to do is add a bit more cheese together with the enchilada skillet and pop it in your broiler for a couple minutes! How easy is the fact that?!

One portion (1/4th) of this recipe has right around 400 calories! Yep that’s right, you get yourself a heaping scoop of this delicious enchilada skillet casserole with 13g grams of dietary fiber and 16 grams of protein too!

Make this ASAP. It’s my brand-new favorite way to indulge.


Cuisine: Mexican


2 teaspoons olive oil

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

salt and pepper, to season

1 medium yellow onion, diced

3 cloves of garlic minced

1/2 jalapeno, seeded and diced

1 teaspoon cumin

8 discolored corn tortillas, slice into thick strips

1-15 ounce can red enchilada sauce

1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided

cilantro and low-fat sour cream, for serving


Heat olive oil over medium-high temperature in huge oven-proof skillet. Add onions, garlic clove, and jalapeno and cook 2-3 mins until onions become translucent and garlic clove is usually fragrant. Add cubed squash, cumin and chili natural powder and season with salt and pepper. Make, stirring occasionally, before squash is slightly tender, 10-13 a few minutes. You would like the squash to be fork tender, but not therefore tender it begins to break apart and be mush.

Next increase the black coffee beans, corn tortilla pieces, and may of enchilada sauce and stir to combine. Reduce warmth to medium-low and sprinkle in 1/2 cup of cheese. Stir once again and simmer for a couple minutes. Start your range broiler to high. Sprinkle an additional 1/2 cup of cheese outrageous of the enchilada mix and place in oven under broiler pigs feet for bone broth 3-5 a few minutes until mozzarella cheese melts and tortilla sides become a tiny golden brown. Remove from temperature and serve instantly. Feel absolve to add cilantro. Serve with sour cream, guacamole, or warm sauce! Enjoy!

Recipe by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery


Happy (belated) New Year!

Do you recommend roasting the butternut squash halves before putting it into the skillet?

Incredible! I had formed to use flour tortillas rather than corn, but it was still great. And I sensed so good eating it, knowing the main ingredient was this type of nutritious vegetable.

My just concern was the amount of sodium within the enchilada sauce, combined with the added table salt and the sodium within the can of black beans. Rinsing the beans helps, and perhaps forgetting the desk salt could help. Any suggestions for decreasing the sodium of the sauce? Preferred low-sodium brands?

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