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I realize that most of us are now on 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.
However, I do think that it’s finally time for me to get back into the swing of things health-wise. Today I finally made it to yoga after being sick for the past week; it felt wonderful to just be there. I’m also making an effort to get rid of all of the junk I ate last month — ugh, like enough with the cookies already! Yep, I just said that.
The smells are completely intoxicating, but it’s perfectly okay to inhale it as much as you’d like. That’s right, I’m giving you permission to get a buzz off of making enchiladas. Don’t take these smells for granted.
Seriously. This is my little bit of heaven.
Ingredients
- 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
- 1 teaspoon chili powder
- 1 - 15 ounce can black beans, rinsed and drained
- 8 yellow corn tortillas, cut 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
Instructions
- Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork-tender, but not so tender that it starts to fall apart and become mush.
- Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under the broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!
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