(Image: https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Catalog_of_Copyright_Entries_1948_Commercial_Prints_and_Labels_Jan-Dec_3D_Ser_Vol_2_Pt_11B_29.pdf/page1-91px-Catalog_of_Copyright_Entries_1948_Commercial_Prints_and_Labels_Jan-Dec_3D_Ser_Vol_2_Pt_11B_29.pdf.jpg)Now that it's January, I realize that the majority of us are now in some fitness or health mission. I really haven't produced any resolutions, other than to never allow myself lose out on an experience that I find interesting or challenging. However, I do believe that it's finally period for me personally to get back into the swing of points health-wise. Today I finally managed to get to yoga exercises after being sick and tired for the past week; it experienced wonderful to just be there. I'm also making an effort to eliminate all the junk I ate last month - ugh, like more than enough with the cookies already! Yep, I simply said that. Even if I'm eating healthier, I simply can't look for a reason why I'd quit eating Mexican food. Why torture myself? We all know how that would end up - me having a plateful of nachos, a huge margarita, and a whole lot of guilt. Who provides up the things they love probably the most? Not this girl. Instead throwing most Mexican food out the window in my own quest to eat better, I try to find ways to ensure it is healthier yet still delicious plenty of to create me daydream about it alllll day very long. Butternut Squash and Black Bean Enchiladassssssssssssssssss. OMG. In a freaking skillet. Let's discuss this magical concoction that jumped out of my mind, into the skillet, and down my belly. …Or we could just stare at photos and drool? No, I certainly need to explain how good this dinner is usually! It all started when I came across a supplementary butternut squash laying around. In the event that you aren't acquainted with how exactly to properly slice a butternut squash the photo tutorial below should provide you with a great example. You'll need to peel off the squash, take off the ends, and cut it down the middle. Then simply scoop out the seeds (roasting them rocks !!), and slice the butternut squash into cubes! You need to be VERY careful when working with your knife! If you decide that you aren't within the mood to cube a squash, you can usually purchase cubed butternut squash in 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 slices from yellow corn tortillas, red enchilada sauce, and some parmesan cheese. We're stirring up oooey gooey enchilada love here. See? The smells are completely intoxicating, but it's flawlessly alright to inhale it as much as you'd like. That's right, I'm providing you permission to get a buzz off of making enchiladas. Don't take these smells for granted. Seriously. That is my little bit of heaven. All that's left to accomplish is add a bit more cheese on top of the enchilada skillet and pop it less than your broiler for a few a few minutes! How easy is the fact that?! One portion (1/4th) of the recipe has ideal around 400 calories! Yep that's right, you get a heaping scoop of the delicious enchilada skillet casserole with 13g grams of fiber and 16 grams of protein too! Make this ASAP. It's my new favorite method to indulge. 3.1.09 Cuisine: Mexican Ingredients 2 teaspoons olive oil 3 cups 1/2-inch-diced, peeled butternut squash (from in regards to a 2-lb. squash) sodium and pepper, to season 1 medium yellowish onion, diced 3 cloves of garlic minced 1/2 jalapeno, seeded and diced 1 teaspoon cumin 8 yellow corn tortillas, lower into thick strips 1-15 ounce can red enchilada sauce 1 cup reduced-fat colby jack or mexican cheese (or whatever you like), divided cilantro and low-fat sour cream, for serving Instructions Heat olive oil over medium-high high temperature in huge oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 moments until onions become translucent and garlic is certainly fragrant. Add cubed squash, cumin and chili powder and time of year with salt and pepper. Cook, stirring occasionally, before squash is slightly tender, 10-13 a few minutes. You would like the squash to be fork tender, however, not therefore tender it starts to break apart and be mush. Next increase the black beans, corn tortilla items, and can of enchilada sauce and mix to mix. Reduce warmth to medium-low and sprinkle in 1/2 cup of cheese. Mix once again and simmer for a couple minutes. Start your range broiler to high. Sprinkle an additional 1/2 glass of cheese outrageous of the enchilada blend and place in range under broiler for 3-5 mins until parmesan cheese melts and tortilla edges become a small golden brown. Remove from warmth and serve immediately. Feel absolve to add in cilantro. Serve with sour cream, guacamole, or sizzling hot sauce! Enjoy! Formula by: Monique Volz Ambitious Kitchen Picture taking by: Sarah Fennel Broma Bakery Evie Happy (belated) New Year! Would you recommend roasting the butternut squash halves before putting it in to the skillet? Incredible! I had developed to utilize almond flour banana bread easy tortillas instead of corn, but it was still great. And I felt so good eating it, understanding the main ingredient was such a nutritious vegetable. My only concern was the amount of sodium in the enchilada sauce, combined with added table salt and the sodium within the can of black coffee beans. Rinsing the coffee beans helps, as well as perhaps forgetting the table salt may help. Any tips for lowering the sodium of the sauce? Favorite low-sodium brands?