Butternut Squash and Black Bean Enchiladas – easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!
Okay, hi.
I know.
Butternut squash in July.
I couldn’t wait any longer. Plus, I kinda feel like butternut squash has become more acceptable all year. I buy spiralized butternut squash every week of my life. So yeah, we’re going with squash in July.
Plus, Texas has been so miserably hot this summer that I’m actually ready for fall.
I’m never ready for summer to end so you know it’s bad.
This is a sponsored post written by me on behalf of Tyson Foods, Inc. All ideas, recipes, & opinions are entirely my own.
Are you in full-on fall mode yet?
Last week my mom and I were exchanging emails about all the fall candles we bought and I realized that I’ve officially moved onto fall.
Yep, burning “Sweater Weather” in every room of my house.
No shame. And I’ve had my windows open for weeks.
It’s 97 degrees in central Texas and I’m sweating buckets. But I don’t care. It’s fall in my head.
I’ve also moved onto fall foods. I bought so much squash last weekend. Literally every acorn squash my store had.
I’m bringing you my new favorite pasta salad recipe the day after I decided to go completely Paleo for a week! Gahhhhh!
My husband grilled both nights over the weekend and left me in charge of side dishes. (He made this chicken with thighs instead of breasts and it was delicious and then he did the boys’ favorite smoked sausage with barbecue sauce.)
I always go for the same couple side dishes with grilled foods. I always go for the same broccoli salad because we never get tired of it and then always pasta salad.
I tried this Southwestern Pasta Salad recipe because it seemed lighter than most pasta salad recipes. No heavy sauce, you know? This recipe uses salsa and then a light olive oil and lime juice dressing – it’s delicious! I’m obsessed with all things bean right now (conveniently not Paleo) and I was all about the combination of black beans, corn, and avocado.
I promised you another meatless recipe this week and here it is!
I’ve been having a weird craving for lots of veggies. I say weird because lately the only veggies I’ve been into have been my bizarre burger salads that I have every morning for breakfast.
Yeah, I totally put bread and butter pickles and ketchup on top of spinach.
I told you, bizarre.
So, of course I start craving Veggie Tortilla Soup as soon as the weather gets warm. This soup is so delicious though and I’m totally willing to eat hot soup in warm weather if it tastes this good!
It’s like your typical chicken tortilla soup except I hate chicken right now so I used beans and quinoa as the protein. And then it’s got the veggies I’d been craving, mostly carrots and zucchini. So yummy, especially if you top it with lots of stuff! Tortilla strips, avocado, and cilantro are my choices but you can do cheese, sour cream, whatever you like!
I ate this for lunch all week and I’d make it again today if I wasn’t desperately trying not to buy any groceries right now.
Aaaaaand, it took about 30 minutes to make! *high five*
Chicken Burrito Dip – chicken, beans, and corn with enchilada sauce and lots of cheese! Use Fritos for dipping! Perfect football snack!
One more week, guys.
And it can’t come quick enough. If I have to hear, “NO ONE CARES ABOUT UNDER INFLATED BALLS!” out of my husband one more time, I may lose my mind.
I thought he was over his Tom Brady mancrush but no such luck.
I keep seeing so much that I want to make for the Superbowl but really, I think we’re going to our favorite Mexican place to celebrate a successful January of Paleo eating.
And by successful, I mean I only went through 4 boxes of Trader Joe’s macarons and 2 boxes of Disney Princess fruit snacks.
Hey, at least I’m not going through the Taco Bell drive-thru twice a week anymore. Right? #progress
But if you’re still looking for ideas, I’ve got a good one for you!
