Easy Enchilada Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb butternut squash, peeled and cubed 1 med onion, diced1 red bell pepper, seeded and diced1 poblano pepper, seeded and diced1 cup sliced mushrooms1 jalapeno pepper, seeded and minced2 cloves garlic, minced1 tbsp chili pepper2 medium zucchini, diced1/2 cup fresh or frozen corn1 29oz can black beans, drained and rinsed3 cups home made enchilada sauce (you can use canned but the nutritional values will be changed a bit)
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.
Serve with guacamole.
Number of Servings: 6
Recipe submitted by SparkPeople user LILYGIRL83.
Nutritional Info 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
Member Reviews