Butternut Squash and Black Bean Enchilada Skillet

Name: Butternut Squash and Black Bean Enchilada Skillet
Prep time: 5 min
Cook time: 20 min
Yield: 4
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

Butternut Squash and Black Bean Enchilada Skillet was pinched from <a href="http://www.ambitiouskitchen.com/2013/01/butternut-squash-and-black-bean-enchilada-skillet/" target="_blank">www.ambitiouskitchen.com.</a>

"A healthy vegetarian Mexican-inspired dinner -- butternut squash and black bean enchilada skillet. Ready in less than 30 minutes! 13g fiber & 16g protein per serving!..."

INGREDIENTS

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2 teaspoons olive oil

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

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salt and pepper, to season

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1 medium yellow onion, diced

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3 cloves of garlic minced

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1/2 jalapeno, seeded and diced

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1 teaspoon cumin

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1 teaspoon chili powder

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1 - 15 ounce can black beans, rinsed and drained

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8 yellow corn tortillas, cut into thick strips

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1-15 ounce can red enchilada sauce

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

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cilantro and low-fat sour cream, for serving

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