SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 710.5 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 9.6 g
  • Protein: 9.2 g

View full nutritional breakdown of Easy Enchilada Stir-Fry calories by ingredient
Report Inappropriate Recipe

Easy Enchilada Stir-Fry

Submitted by: LILYGIRL83

Introduction

A very filling and delicious meal. I serve this over sauteed greens, like kale or chard but it also is great all by itself, or as the filling for actual enchiladas. A very filling and delicious meal. I serve this over sauteed greens, like kale or chard but it also is great all by itself, or as the filling for actual enchiladas.
Number of Servings: 6

Ingredients

    1 lb butternut squash, peeled and cubed
    1 med onion, diced
    1 red bell pepper, seeded and diced
    1 poblano pepper, seeded and diced
    1 cup sliced mushrooms
    1 jalapeno pepper, seeded and minced
    2 cloves garlic, minced
    1 tbsp chili pepper
    2 medium zucchini, diced
    1/2 cup fresh or frozen corn
    1 29oz can black beans, drained and rinsed
    3 cups home made enchilada sauce (you can use canned but the nutritional values will be changed a bit)

Directions

Preheat a 12" saute pan over medium heat. Lightly oil or spray with non-stick spray and add butternut squash. Cook, stirring every few minutes until squash is fork tender and begining to brown lightly, about 10 minutes. Remove to a plate and return pan to heat. Turn up heat to medium-high, spray with non-stick spray and add onions, red and poblano peppers. Cook, stirring frequently until veggies start to soften and get some spotty color, 3-5 minutes. Move them to the edges of pan, spray middle, and add mushrooms. Cook a couple of minutes, stirring once or twice, until mushrooms start to take on some color. Stir into veggies on the edge and continue cooking 3-5 minutes longer stirring frequently, until mushrooms have released water. Add in jalapeno and garlic, stir to combine and cook 1 minute more. Add in chili powder and stir to coat everything in pan. Add reserved butternut squash, zucchini, corn and beans and stir to incorporate. Cook 2-3 minutes, stirring frequently. Pour in enchilada sauce, stir to coat, back heat down to low and simmer about 5 minutes. The zucchini should be cooked but still slightly crunchy.
Serve with guacamole.

Number of Servings: 6

Recipe submitted by SparkPeople user LILYGIRL83.






Great Stories from around the Web


Rate This Recipe