Save on time and preparation with a skillet version of this normally labor-intensive classic.

Yields: 4 servings
Total Preparation Time: 45 minutes

Ingredients

• 2 teaspoons olive oil
• 1 sweet onion, diced
• 3 cloves garlic, minced
• ½ jalapeno, seeded and diced
• 3 cups ½" diced butternut squash
• ½ bunch kale, stemmed and finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Sea salt and pepper to taste
• 1 (15 oz) can black beans, drained, rinsed
• 6 corn tortillas, cut into strips
• 2 cups prepared enchilada sauce
• 1/2 cup shredded cheddar
• 1/4 cup chopped cilantro
• 1/4 cup plain Greek yogurt

TIP: Make your own enchilada sauce by blending ½ sweet onion, roughly chopped, 3 cloves garlic, 3 tbsp. chili powder, 1 tbsp. ground cumin, 1 tsp. salt, 2 cans (BPA free) tomato sauce in your blender and slowly add water until you reach your desired consistency. Freeze extra.

Instructions

1. Heat olive oil over medium heat in an oven proof skillet. Add onion and sauté until softened, about 5-8 minutes.
2. Add garlic and jalapeno and cook for 1-2 minutes more or until fragrant.
3. Add squash and cook, stirring occasionally until tender but still firm.
4. Add kale, black beans, tortilla pieces and enchilada sauce.
5. Stir to combine. Reduce heat to low and simmer until heated through.
6. Sprinkle cheese, evenly over the top.
7. Place under the broiler if desired for 3-5 minutes to melt the cheese and crisp the edges.
8. Serve topped with cilantro and Greek yogurt.