Search
by Ingredient

Butternut Squash, Black Bean & Tortilla Stew

StarHalf starEmpty starEmpty starEmpty star

Your rating

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.

 

Yield

4 servings

Prep

20 min

Cook

35 min

Ready

58 min

Ingredients

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

Ingredients

Amount Measure Ingredient Features
38 ml olive oil
Camera
1 each yellow onion
chopped
* Camera
2 cloves garlic
peeled and minced
Camera
5 ml cumin
ground
Camera
1.4 l butternut squash
peeled and cut into 1/2-inch cubes
* Camera
473 ml black beans
1 can, drained, and well rinsed
Camera
6 each corn tortillas (6-inch)
soft, and cut into 1/2-inch strips
* Camera
355 ml enchilada sauce
Camera
15 ml lime juice
fresh, or to taste
Camera
1 x salt and black pepper
to taste
* Camera
237 ml cheddar cheese
shredded
Camera
118 ml cilantro
thin stems and leaves, chopped and divided
Camera
1 x sour cream
to serve
* Camera
1 x guacamole
homemade or store-bought, to serve, optional
* Camera
1 x limes
wedges, to serve
* Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 32651% 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?
 

Email this recipe