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**
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
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.