|Charlie-How cute is he?|
We spent the day going to lunch at Saguaro Corners where we had great tacos, then we played bocce ball out in their backyard, and finally, we went to dinner at Brushfire for amazing BBQ. I basically felt like I would never eat again after all the amazing food.
So, this morning I went for a beautiful 6 mile run with Camelback Mountain for a view and now I want to share a "healthy" recipe to make up for all the crazy food I ate yesterday!
Healthy Butternut Squash Enchiladas
(adapted from SkinnyTaste)
1 small can red enchilada sauce
1 tsp olive oil
2 cups cubed butternut squash
1/2 cup packed baby spinach
salt and pepper, to taste
1 onion, chopped
4 cloves garlic, minced
10 oz can diced tomatoes with green chilies
1 can low-sodium black beans, drained and rinsed
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
small whole wheat tortillas
1 cup low-fat shredded Mexican cheese blend
green onions, chopped (optional)
1. Preheat oven to 400 and cover the bottom of a 13 by 9 inch baking pan with a quarter of the enchilada sauce.
2. In a large skillet, heat olive oil over medium heat. Saute onion and garlic until onion becomes translucent. Add in the squash, spinach, tomatoes, black beans, cilantro, cumin, chili powder, and water. Cover and let simmer for 30 minutes or until squash can be easily pierced with fork.
3. Spoon a few tbsp of the squash mixture into a tortilla and roll tortilla up. Place fold down in the baking pan on top of the enchilada sauce. Continue until all your squash mixture is used up. You can really squeeze those enchiladas into the pan. Pour the rest of the enchilada sauce over the tops of the tortillas and sprinkle the cheese on top. Cover the pan with foil.
4. Bake for 10 minutes or until cheese is melted. Serve with the chopped green onion if desired.