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!
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.
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*