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Yesterday, I told you how bad legumes were for your body, but now I'm giving you a recipe with black beans in it! I'm such a hypocrite, I know. I still believe that legumes aren't the best thing for your digestive tract, but we have tons of beans in our pantry to use up. And believe me, I'm not complaining about it. I could eat beans for every meal if it was up to me!
So onto the recipe. Lunch yesterday was one of those "everything-but-the-kitchen-sink" recipes. We had some things in the fridge that needed to be eaten: tons of roasted butternut squash, lots of beans in the pantry, green onions, and the rest of the ingredients were added to improve the flavor.
I was in sort of a Mexican mood yesterday. Luckily, we had cilantro and avocados (for guacamole). Many moons ago, I tried guacamole and hated it. The taste, the pasty texture, the green color, it was all gross to me. But yesterday was a day of many milestones. I tried guacamole again and decided I like it! Which is good, because the more ways I can get avocado into my diet the better.
You need a condiment on this recipe to improve the flavor. I recommend salsa, guacamole, or sour cream, but you can top it with whatever you desire. It's a great dip for tortilla chips, too. My favorite way to eat it is topped with lots guac and with crushed chips. :)
2 green onions, chopped (including the ends)
1/3 c. chopped bell pepper (any kind will do, we just happened to have yellow on hand)
1 can black beans, drained and rinsed
scant 2 c. roasted butternut squash
1/2 tsp. cumin
heaping 1 tsp. chili powder
dash of garlic powder
2 T. roughly chopped cilantro
salt and pepper to taste.
1. Saute onions and bell pepper with a dash of salt and pepper in a large pan over medium-high heat.
2. When bell pepper is soft, add the black beans and butternut squash.
3. Stir to combine and let cook for a few minutes 3-4. Add cumin, chili powder, and garlic powder.
4. Let cook a few minutes until piping hot.
5. Stir in cilantro and season with more salt.
6. Serve with guacamole, tortilla chips, or other condiments of your choice.
Makes about 2 1/2 servings
Inquiry of the Day:
Have you ever tried something a long time ago and hated it then but love it now?
I used to think I hated pineapple, but I can't get enough of the stuff now!
So onto the recipe. Lunch yesterday was one of those "everything-but-the-kitchen-sink" recipes. We had some things in the fridge that needed to be eaten: tons of roasted butternut squash, lots of beans in the pantry, green onions, and the rest of the ingredients were added to improve the flavor.
I was in sort of a Mexican mood yesterday. Luckily, we had cilantro and avocados (for guacamole). Many moons ago, I tried guacamole and hated it. The taste, the pasty texture, the green color, it was all gross to me. But yesterday was a day of many milestones. I tried guacamole again and decided I like it! Which is good, because the more ways I can get avocado into my diet the better.
2 green onions, chopped (including the ends)
1/3 c. chopped bell pepper (any kind will do, we just happened to have yellow on hand)
1 can black beans, drained and rinsed
scant 2 c. roasted butternut squash
1/2 tsp. cumin
heaping 1 tsp. chili powder
dash of garlic powder
2 T. roughly chopped cilantro
salt and pepper to taste.
1. Saute onions and bell pepper with a dash of salt and pepper in a large pan over medium-high heat.
2. When bell pepper is soft, add the black beans and butternut squash.
3. Stir to combine and let cook for a few minutes 3-4. Add cumin, chili powder, and garlic powder.
4. Let cook a few minutes until piping hot.
5. Stir in cilantro and season with more salt.
6. Serve with guacamole, tortilla chips, or other condiments of your choice.
Makes about 2 1/2 servings
Inquiry of the Day:
Have you ever tried something a long time ago and hated it then but love it now?
I used to think I hated pineapple, but I can't get enough of the stuff now!
I was one of those picky children. I would look at something and if I deemed it in any way weird, I would not eat it. Sadly, this meant not eating pineapple, kiwi or avocados (or even beans!) into my mid-twenties ;p
ReplyDeleteI didn't try guacamole until a few years ago, I feel like I am making up for lost time ;p
I was a picky child, too. I wouldn't eat coconut, avocados, kiwi, mushrooms (still don't like those), or brussel sprouts, but I would eat broccoli. With cheese. So that's probably why I would eat it. ;P
DeleteThanks for commenting and have a great week! :)