Butternut Black Bean Southwest Skillet

You can call anything Southwest if it has Avocados, right?
Well, I’m not sure if this is considered “southwest” or not truly, but that is what I want to call it! It is sort of like a “naked” enchilada, or enchilada in a bowl!

Ingredients

• 1/2 medium size butternut squash (approximately 2 cups)
• 2 cups baby carrots
• 2 cups black beans
• 1 cup sliced mushrooms
• 1 can enchilada sauce
• 1 Tbs olive oil
• 1/2 medium onion, diced
• 1 tsp garlic
• Guacamole
• Whole grain tortilla chips

Directions

• Cube butternut squash into 1/2- 1 inch pieces.
• Cut carrots into approximately same size.
• Combine carrots and squash into large microwaveable bowl with about 1/2 cup of water. Microwave on high for 10 minutes, stirring half way through. This softens the veggies so they don’t have to cook so long on the stove. You want them to be slightly softened.
• In large skillet, add olive oil, garlic and onions. Cook until onions are translucent and garlic is golden. Add enchilada sauce and mushrooms. Cook until soft.
• Add beans and squash/carrot combination.
• Cook for about 5-10 minutes on stove-top or until carrots are soft and squash is soft (but not mushy).
• Serve with guacamole and blue corn tortilla chips!
• My husband also loves this in a tortilla wrap!

Nutritional Information (based on 6 servings, without guacamole and chips)

170 calories, 30 g carbohydrates, 2 g fat, 7 g protein, 9 g fiber