For me part of providing nutritious meals and healthy eating habits is to be continually exposing the children to both new foods and old foods in new ways. That means I’m always reviewing recipes and reading ideas for adapting to gain more nutrition. I especially like finding meatless meals. This is one place I find Pinterest to be extremely helpful. There is so much variety out there and individuals willing to share their knowledge.
Today’s recipe is from Julia’s Album – Black Bean and Butternut Squash Enchilada Casserole.
- I have never cooked enchiladas before in any form, so for me the sauce was a new experience.
- This recipe used up the last of the butternut squash from last season’s garden. (A good nutritional add and reason to try the recipe. Wonder if pumpkin would work well or pureed butternut squash? Also think could have added spinach or kale.)
- Still enjoying the onions that we grow, harvested, and braided up to cure. (Will definitely be seeing a good planting of them again this year.)
- No extra salt or pepper, but did use a couple of the hot peppers from last year’s garden that we had frozen. (I never cook with black pepper and try to cut down salt whenever I can. With the chili powder, cumin and added hot pepper didn’t need the salt. I also rinse any canned beans and vegetables before using to cut down salt.)
- Substituted homemade yogurt for the sour cream. (I strained my yogurt to get a thicker product that works for greek yogurt or sour cream in most recipes. The strained liquid I save and use for baked goods.)
What I found was this recipe was easy to follow, simple to make, budget friendly and tasty. Will definitely make again.