Butternut Squash And Black Bean Stew With Tomatoes And Green Beans Food

SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS

Squash and Black Bean Stew With Tomatoes and Green Beans image

Categories Bean Tomato Vegetable Sauté Stew Green Bean Butternut Squash Fall Winter Healthy Cilantro Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS

Butternut Squash and Black Bean Tostadas image

A vegetarian main course that's good for you.

Provided by Kara Ceschini

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

1 medium butternut squash - peeled, seeded, and chopped into small cubes
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained
5 cloves garlic, minced
2 teaspoons ground cumin
1 pound fresh spinach
10 corn tortillas
2 tablespoons chipotle-lime crema, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 43.1 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 11.1 g, Protein 9.5 g, SaturatedFat 1.1 g, Sodium 396.7 mg, Sugar 3.3 g

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