Mexican Squash Pot
Ingredients
- 1 tbsp oil ⓘ
- 1 None onion, chopped ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 pkg (1.6 oz) burrito seasoning mix ⓘ
- 2 1/4 lbs butternut squash, peeled, seeded and diced ⓘ
- 2 cans (15 oz each) kidney beans, drained and rinsed ⓘ
- 3 medium tomatoes, chopped ⓘ
- 1/2 cup chopped cilantro ⓘ
- 1 None long green chili pepper, thinly sliced ⓘ
- None None Sour cream and tortilla chips, to serve ⓘ
Instructions
- Heat oil in a large saucepan on medium heat. Cook onion for 5 mins, stirring, until soft and golden. Add garlic and cook for 1 min. Add burrito seasoning mix and 1 cup water. Bring to a boil, stirring. Add squash and kidney beans. Reduce heat to low; cover and simmer for 10-15 mins, until squash is tender, but still holding shape.
- Mix tomatoes, cilantro and chili pepper in a medium bowl. Stir half of the tomato mixture into the saucepan.
- Spoon into bowls and top with a dollop of sour cream and remaining tomato mixture. Serve with tortilla chips.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).