Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons Wildtree Natural Garlic Grapeseed Oil
  • 1 butternut squash, peeled and ½-inch diced
  • 1 yellow onion, diced
  • ½ jalapeno, seeded and diced (optional)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 8 (6-inch) gluten-free corn tortillas, cut into chunky pieces
  • 1 cup Wildtree Tia Rosa’s Red Enchilada Sauce
  • 1 (8 ounce) can no salt added tomato sauce
  • ½ cup shredded cheddar
Instructions
  1. Heat the Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
  2. Add the butternut squash, onion, and jalapeno and cook, stirring occasionally, until the squash is slightly tender, about 15 minutes.
  3. Add the black beans, corn tortilla pieces, Tia Rosa’s Enchilada Sauce, and tomato sauce; stir to combine.
  4. Reduce heat to medium-low and sprinkle cheese on top. Cover for about 2-3 minutes to melt the cheese.
Nutrition Information
Calories: 320 Fat: 12 gm Saturated fat: 2.5 gm Carbohydrates: 50 gm Sodium: 400 mg Fiber: 9 gm Protein: 9 gm Cholesterol: 10 mg

Check out Garlic Grapeseed oil:   25 servings per container

Check out Red Enchilada Sauce:   Organic and Gluten Free

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