Confession: I love telling stories and I love cooking, but I never read the prose part of recipes posts on food blogs… So I’ll keep this short. This weekend, I started a new fitness Instagram (#fitstagram?) to keep me motivated. (Follow me at @rilesrunswild!) This morning I woke up, geared to cook lunches and dinners for the week, so I did. This afternoon, I went for a good Couch to 5K run. I’m feeling pretty good, and I’m hoping this momentum lasts!
Butternut Squash & Black Bean Enchiladas – 320 cals per serving
Serves 3-4 (how hungry are you?)
1 tbsp olive oil
3 cups butternut squash, cubed
1 1/2 cups black beans
1/2 red onion, chopped
2 cloves garlic
Salt and pepper to taste
9 small corn tortillas
1/2 cup old cheddar cheese (optional)
1 cup of Red Enchilada Sauce (adapted from Budget Bytes)
2 tbsp canola oil 2 tbsp all-purpose flour
2 tbsp chili powder
2 cups water
4 oz. tomato paste
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt (or to taste)
1. Preheat oven to 400 F. Toss cubed butternut squash in olive oil, salt and pepper. Put into over to roast until fork tender, 15-20 minutes.
2. Get saucy! Combine canola oil, flour and chili powder in medium saucepan. Whisk until combined and bubbling over medium heat, about 1 minute.
3. Add water, tomato paste, cumin, and garlic powder to the saucepan. Whisk and bring to a simmer, letting it thicken as it heats. Stir in salt to your desired taste.
4. Sautee onions and garlic in a saucepan until fragrant. (Lazy tip: I emptied the sauce into a measuring cup and used the same saucepan.) Add black beans, a few spoonfuls of sauce and stir to combine, gently heating until warmed through.
5. Remove the squash from the oven and stir into black bean mixture. Reduce heat to 350 F. Warm up your tortillas in the oven for a minute to increase pliability.
6. Spoon enchilada sauce into the bottom of a baking dish (9×13 or 9×9, use whatever you’ve got). Now assemble the enchiladas. Spoon some squash and bean filling into each tortilla. Roll up as snugly as possible and place seam side down in the pan.
7. Complete with the rest of your tortillas, and snuggle them into the pan together.(You may have some filling leftover. Lucky you, it’s delicious by itself!) Add the rest of the enchilada sauce over top, smoothing it into cover the tortillas.
8. Bake for 20 minutes. Remove from oven, sprinkle with cheese and return to oven for five minutes until melted. Serve with your favourite toppings: red onion, avocado, salsa, sour cream…the possibilities are endless!
Lentil & Mushroom Stroganoff feat. Cauliflower Potato mash with fresh Spinach – 350 cals per serving
1/2 onion, chopped
3 cloves garlic, minced
1/2 tbsp olive oil
4 cups (340g) mushrooms, diced
2 cups brown lentils, cooked
1/2 – 1 cup vegetable stock
1 garlic pickle, chopped
1/2-3/4 cup greek yogurt or sour cream
2 cups fresh spinach
1/2 head of cauliflower, cut into large florets
2 medium red potatoes, chopped
Salt to taste
1/4 cup soy milk (or milk of your choice)
Butter (if desired)
1. Prep the mash. Put cauliflower and potatoes into a pot of water and bring to a boil. Salt the water and boil the vegetables until fork tender. Drain and then mash, adding milk, salt and butter to desired consistency and taste. Set aside.
2. Add olive, garlic and onions to a large saucepan. Cook until fragrant. Add mushrooms and cook on medium heat until most fluids have been released and mushrooms are brown and cooked down.
3. Add lentils to mixture. Stir to combine, then add vegetable stock and simmer to desired consistency. Stir in chopped pickle.
4. Allow to cool slightly and then stir in yogurt or sour cream. (it’s okay if it “breaks”, it will still be tasty!)
5. To serve, line the bottom of a bowl with 1/2 cup fresh spinach, top with 1 cup mash, and then 1 cup of mushroom and lentil mixture.