Living a tasteful life

Friday, January 5, 2018

Turkey, Butternut Squash and Black Bean Enchilada Skillet

For those of you that are interested in this recipe I put on my Instagram stories last night, here you are! A friend of mine shared this recipe with me a few years ago and I keep coming back to it. It's simple, quick and filling. I tweaked the original recipe to best suite our tastes and you can too. The original recipe was meatless but I knew if I wanted my husband to eat it, there had to be meat. I added ground turkey but I think ground beef or chicken would be just as good. 

Also, the first time I made this, I roasted my own butternut squash and diced it up, but honestly it took forever and was a pain. This time I took the easy route and bought the pre-chopped squash and saved so much time and energy. If butternut squash isn't your thing, sweet potatoes would be delicious too. 
A few other things to note, I was out of onions so I had to use onion powder — an easy quick fix (especially if you don't want to chop onions). I could go either way when it comes to topping this with tortilla strips, but it does add a nice crunch. And lastly if you want to kick up the heat a notch, add a dice jalapeno. I'm not a fan of super spicy things so I pass on this.
This recipe is packed full of protein and filling. It's the perfect meal to make on a cold winter day.  I love to see when people make the recipes I share, so send me a photo or tag me in your posts if you decide to make it. :) 


Turkey, Butternut Squash and Black Bean Enchilada Skillet
1 pound of ground turkey
32 ounces of pounds of cubed butternut squash
1 15oz can of black beans (rinsed and drained)
2 10 oz cans of red enchilada sauce
3 cloves of minced garlic
1 teaspoon cumin
1 teaspoon chili powder
1 small diced onion (onion powder will work if you don’t have onions on hand)
1 cup of shredded of fiesta blend shredded cheese
Cilantro for topping (chopped)
Salt and pepper to taste

1.     Heat olive oil on medium in a large oven safe skillet and brown the ground turkey.
2.     Transfer cooked turkey into a separate bowl and set aside.
3.     In the same pan, the turkey was cooked in, heat olive oil over medium-high heat and add minced onions and garlic, cooking 2-3 minutes until onions become translucent and garlic is fragrant.
4.     Add cubed butternut squash, cumin, chili powder, salt and pepper to taste. Cook the butternut squash about 12 minutes or until slightly tender. (You want it to still have a slight crunch)
5.     Gently mix the black beans and enchilada sauce in with the butternut squash and add the ground turkey back in.
6.     Reduce to low heat and let simmer for 2 minutes.
7.     Top with shredded cheese and place in the oven on broil until cheese starts to brown slightly.
8.     Remove from oven and garnish with chopped cilantro and tortilla strips.
9.     Extra toppings if you have on hand: hot sauce and sour cream.
Recipe adapted from: The Ambitious Kitchen


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