Mexican butternut squash salad with beans
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Plant-based, Vegetarian, Black Bean, Butternut Squash Salad

salad with lettuce, squash, tomatoes and tortilla chips with a slice of lime in a white bowl on a blue cloth

Sweet squash and black beans simmered with chili, oregano and tomatoes on top of crispy greens make for a satisfying and tasty main course salad with the bonus of plenty of fibre. The zesty lime yogurt dressing and cheese complement this dish perfectly. For added crunch, make some baked tortilla chips to add on top of the salad or as a side.

Recipe from: https://www.cookspiration.com


1 tbsp butter
1 small onion, chopped
2 minced garlic cloves
1 tbsp chili powder
1 tsp dried oregano
salt and pepper to taste
1 1/2 cups fresh (or frozen thawed butternut squash), diced into 1/2 inch pieces
1/2 cup water
1 1/2 cups canned no-salt added diced tomatoes with juice
1 cup cooked or drained and rinsed canned unsalted black beans
1/2 cup frozen corn kernels, thawed
2 small corn or whole wheaat tortillas
1/2 to 1 tsp grated lime zest
1 1/2 tsp freshly squeezed lime juice, divided
1/2 cup plain Greek yogurt
1 cup shredded mozzarella
8 cups torn romaine lettuce
1 cup cherry tomatoes cut in half
chopped fresh cilantro (optional)



Step 1 Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
Step 2 In a large skillet, melt butter over medium heat. Sauté onion, garlic, chilli powder, oregano, 1/8 tsp (0.5 mL) salt and 1/4 tsp (1 mL) pepper for about 2 minutes or until onion starts to soften. Add squash and sauté for 1 minute or until onion is soft. Stir in water. Cover and boil for 5 minutes.
Step 3 Stir in canned tomatoes, beans and corn. Reduce heat to medium-low, cover and boil gently, stirring occasionally, for about 15 minutes or until squash is soft.
Step 4 Meanwhile, cut each tortilla into 12 thin wedges. Arrange in a single layer on the prepared baking sheet. Bake in preheated oven for 8 to 10 minutes or until golden and crisp. Set aside.
Step 5 In a small bowl, stir lime zest and 1/2 tbsp (7 mL) lime juice into yogurt and season with a pinch each of salt and pepper.
Step 6 Remove squash mixture from heat. Stir in remaining lime juice and half of the shredded cheese until melted. Season to taste with pepper and up to 1/8 tsp (0.5 mL) more salt.
Step 7 In a large bowl, combine half of the lime yogurt and lettuce; toss to coat. Divide lettuce among serving plates. Spoon squash mixture on top of salad and top with remaining shredded cheese and grape tomatoes. Dollop with remaining lime yogurt, top with baked tortilla chips. Sprinkle with cilantro (if using).


Per serving:


Calories: 342
Carb: 43g
Proten: 19g
Fat: 13g
Fiber: 12.6g


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