Enchilada Squash Saute

July 19, 2018

This is a great recipe to use with almost any summer squash – magda, zucchini, and yellow squash all work well in here. And while we use kidney beans, you can certainly substitute (or add in) black beans as well! Don’t be intimidated by the list of ingredients – most are spices and quickly added! Inspired by skinnytaste.com

 

Ingredients:

Enchilada Sauce:

  • 1 Tbsp Extra Virgin Olive Oil

  • 3 Garlic cloves, minced

  • 1-2Tbsp Chipotle Chile in Adobo Sauce (1 for mild, more for spicy)

  • 1 ½ cups Tomato Sauce

  • ½ tsp Chipotle Chile Powder

  • ½ tsp Ground Cumin

  • 2/3 cup Vegetable or Chicken Broth

  • Kosher Salt & Cracked Pepper, to taste

Squash Casserole:

  • 6 medium Zucchini, chopped into bite-sized pieces

  • 1 tsp Extra Virgin Olive Oil

  • 1 cup Green Onions, chopped

  • 4 cloves Garlic, crushed

  • 1 cup diced Bell Peppers (Green goes well, but a few red or yellow make it pretty!)

  • ½ cup Cilantro, chopped (optional)

  • 2-3cups of cooked Kidney Beans

  • 2 tsp Cumin

  • 1 tsp Oregano

  • 1 tsp Chili Powder

  • 3 Tbsp Water or Chicken Broth or Vegetable Broth

  • 1 Tbsp Tomato Paste

  • Kosher Salt & Cracked Pepper, to taste

Directions:

  1. Make the enchilada sauce: In a medium saucepan, heat 1 Tbsp olive oil and sauté the minced garlic until golden and fragrant, 1 minute, stirring constantly to avoid burning. Add the remaining sauce ingredients, stir to combine, and bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, then cover and keep warm until ready to use.

  2. In a large pan or pot, heat 1tsp olive oil and sauté onion, garlic, and bell pepper on medium-low heat for 3-4 minutes, until onions are translucent. Add chopped zucchini, cilantro (if using), beans, salt, and pepper. Cook for 5 minutes.

  3. Add the cumin, oregano, chili powder, water or broth, at tomato paste and stir to combine. Cook for 5 more minutes, then add in the enchilada sauce from step 1 and stir to coat all the squash and beans, cook for 10 minutes more, until beans and zucchini are tender.

  4. Serve with cheese, sour cream, cilantro, or scallions as optional garnishes. You can also serve this over rice to soak up the yummy sauce and make the dish go farther.

     

     

     

     

     

     

     

     

     

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