Butternut Squash Noodle, Black Bean, and Kale Enchilada Bowls
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- One 15-ounce can tomato sauce
- ¾ cup low-sodium vegetable broth
- 1 chipotle pepper canned in adobo (minced)
- 1 tablespoon adobo sauce from the chipotle can
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt
- 4 cups chopped curly kale (center ribs removed)
- 1 medium butternut squash (spiralized using the setting that makes thin spaghetti noodles, noodles trimmed)
- 1 15- ounce can black beans (drained and rinsed)
- ¼ cup fresh cilantro leaves
- 2 ounces crumbled goat cheese (optional)
- Lime wedges and hot sauce for serving (optional)
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Preparation
Step 1
Start by making the enchilada sauce. Combine the tomato sauce, vegetable broth, chipotle pepper, adobo sauce, cumin, and garlic sauce in a small saucepan. Bring to a boil, then lower to a very gentle simmer and cook for 10 minutes to allow the flavors to combine.
Step 2
Meanwhile, heat the olive oil in an extra-large skillet or wok over medium heat. When the oil is hot and shimmering, add the kale and cook for 1 minute, just until it’s beginning to soften. Add the butternut squash noodles and cook, stirring or tossing regularly with tongs (I recommend the latter!) until the squash is tender, about 7 minutes.
Step 3
Add the black beans and 2/3 of the enchilada sauce to the pan and toss to combine. Cook for 1 minute or until the beans are heated through.
Step 4
Divide the noodle mixture between four bowls, top with the remaining enchilada sauce, and garnish with cilantro and goat cheese (if using). Serve with lime wedges and hot sauce if you like.
Step 5
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