MEXICAN BUTTERNUT SKILLET

Updated: Oct 5, 2021


Here's an easy skillet meal that cooks up quickly. I used molé paste but if you don't have mole paste, I've included an alternative spice blend below. Eat it up yum. **note-look up how to open the mole paste jar on YouTube otherwise you might be compelled to throw it out the window. It's really easy once you know how**

INGREDIENTS

3 cups butternut squash, cubed

1 onion, chopped

2 garlic cloves, minced

1 Tbsp Mexican mole paste (or see spice blend below)

1 tsp ground cumin

14 oz can black beans, drained & rinsed

14.5 oz can diced tomatoes

14 oz can corn, drained

1/3 cup water

1/2 cup vegan cheese, shredded

Crispy tortilla strips

1 avocado, cubed

1/4 cup cilantro, chopped

Lime wedges


DIRECTIONS

1. In a large oven-proof skillet over medium-high heat with 1 Tbsp oil, saute butternut squash for 5 minutes . Add diced onion, minced garlic, and a pinch of salt and pepper, and cook until softened, approximately 4 to 5 minutes. Stir in black beans, tomatoes, corn, mole paste, cumin, and water; simmer until slightly thickened and mole paste dissolved, approximately 8 to 9 minutes. Remove from heat.


2. Set the oven to broil. Sprinkle cheese over mixture and place skillet in oven until cheese melts, 3 to 4 minutes.


3. Serve topped with crispy tortilla strips, sliced avocado and sprinkle with chopped cilantro. Serve with lime wedges if desired.


*mole spice blend 1tsp cumin, 1 tsp cocoa powder, 1/2 tsp chipotle chili powder, 1/2 tsp cinnamon.

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