I’m on a huge Mexican food kick lately! It always reminds me of “taco night” when I was a kid. We would put a big spread of toppings on the table and we would get to make our own tacos, then try our hardest not to break the shells as we ate them. But 95% of the time my taco would crumble in my hands and I would end up having to eat it out of a bowl with a fork.
I think that’s where my obsession with eating foods out of bowls began. Fajita rice bowls, protein power bowls, buddha bowls… you get the picture. My latest meal-in-a-bowl is this fun twist on enchiladas!
Adzuki bean and butternut squash enchilada sauté
1.5 tbsp olive oil
1 yellow onion, diced
1 red pepper, diced
4 cups diced butternut squash
1 garlic clove, minced
1 cup enchilada sauce
2 cups cooked adzuki beans (or black beans)
1/2 cup corn kernels
1 cup halved cherry tomatoes
1.5 tsp cumin
1.5 tsp chili powder
1 tbsp lime juice
Avocado and cilantro for topping
Heat up the olive oil over medium heat. Add the chopped onion and then lower the heat. Saute for 2-3 minutes, then add the red pepper, butternut squash and garlic. Cover with a lid and cook over medium-low heat until the squash has started to soften. Make sure to stir frequently. Then add the enchilada sauce, beans, corn, cherry tomatoes, cumin, chili powder and lime juice. Continue to cook over medium heat for another 5-10 minutes then serve over a grain of your choice or in wraps. Top with avocado and cilantro.
How do you prefer to eat your food? With your hands, in bowls, with a spoon, etc.