Adzuki bean and butternut squash enchilada sauté

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 bowlsprotein 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

Adzuki bean and butternut squash enchilada sauté

Serves 4

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.

Adzuki bean and butternut squash enchilada sauté
What is your current favourite cuisine?

How do you prefer to eat your food? With your hands, in bowls, with a spoon, etc.

15 Comments

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15 Responses to Adzuki bean and butternut squash enchilada sauté

  1. Isn't funny how our childhood experiences shape us? I love Mexican too and always hated when my taco fell apart lol! This looks so tasty girl

  2. I loooved taco night as a kid! And as an adult…:-DThank you for fueling my current Mexican obsession. Definitely have to make this!If I can eat something with my hands, I will. Maybe that's contributing to my Mexican food kick right now – lots of tacos and burritos that don't require utensils. :-p

  3. I've noticed I'm all about eating things about this medium size white bowls we have. Maybe it's because they are pretty – I don't know! I've had a lot of Mexican lately..

  4. I LOVED taco nights as a kid haha…soo good (although I wouldn't put anything besides meat, cheese, and sour cream on a crunchy taco shell…my how the times have changed)! My favorite cuisine is either Italian or American (i.e. big burger with fries ;) )….anything that i can eat with my hands is the best in my book :P

  5. want want want!!! i've never had adzuki beans though! this looks so good. i think i love eating with a spoon the most. a big fat one. haha. xo

  6. This needs some cheese :)

  7. This sounds amazing!!My current favorite cuisine is Indian food :).

  8. unfortunately…..I HATE MEXICAN FOOD lol. I know, I'm the most abnormal person ever…we used to have taco night as a kid and I'd eat a bowl of cheerios, so sad. Now this recipe though…if my mom had made this, I totally bet I'd have loved mexican! I might just have to add this to my list of new recipes to try :-D

  9. Haha that bit about preferring to eat out of a bowl made me smile…glad I'm not the only one with a vessel preference! Most of my meals are served in a bowl and it's definitely more enjoyable! I love Mexican food but don't think I've ever had an enchilada…bookmarking this recipe for future! Thanks for sharing :)! Also as you love Mexican, next time try flavoring your eggs with taco seasoning and then topping it with salsa & guac- SO yum!

  10. mexican is probably my favorite cuisine! there is just so much to do with it! and i like using chop sticks (which doesn't really make sense for mexican haha) but with sushi itz awesome!

  11. Beautiful dish, and obviously healthy… but flavaaa full too :) Loving this recipe as always miss thing!Japanese or Mexican, guac to the face please

  12. My family used to have taco nights, too! When we were young, my mom usually prepared traditional ground beef and hard shell tacos, but as my brother and I got older–and our palates more sophisticated–we started requesting fish, mushroom or carnitas instead. And yes, my shells *always* broke as well! Even though soft corn tortillas solve this problem, I still prefer the crunch of the crispy shell. :)This recipe looks amazing, Chelsea! I love the idea of deconstructing an enchilada, and serving it in a bowl. Plus, anything that contains butternut squash is sure to be something I'll love.Favorite cuisines right now: Japanese (I've been on a huge salmon sashimi kick for several weeks), Mexican (I second what Tessa said), and Greek (I had the most incredible lamb meatball appetizer at a wedding last night).Hope you had a wonderful weekend, Chelsea! <3 xoxo

  13. Oh girl, I love this little twist! And I was right there with ya back in the day…crumbly tacos were always my fate…probably because I've been a habitual "over stuffer" all my life! I always THINK it will all fit inside a shell, wrap, what-have-you… ;)The addition of the butternut is great! I really need to try more savory squash dishes!Funny we were just talking favorite cuisines the other day…I guess right now, I'd HAVE to say Mexican since I'm looking at this GORGEOUS bowl! :DAnd I am definitely a finger food lover! Even with my pancakes, I almost always end up picking them up and dipping them in the syrup/sauce instead of eating with a fork…it's messy, but I don't even care! Lol

  14. Your meals are so creative! I wish I had the inspiration to come up with new things like that all the time.

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