Description
Packed with fiber, this butternut squash and bean tamale bake is going to fill you up and keep you warm this winter.
Ingredients
Units
Scale
- 1 Butternut Squash, peeled and cubed
- 1/2 cup Onions, chopped
- 1 Red or Green Bell Pepper, diced
- 1/2 pound Chorizo sausage
- 1 can Black Beans, rinsed and rained
- 1 can Kidney Beans, rinsed and drained
- 1 can (15 oz) Tomato Sauce
- 1/2 cup Salsa
- 2 tsp Cumin
- 3 cloves Garlic, minced
- 1 package Cornbread Mix
Instructions
- Preheat oven to 400 degrees.
- In a large sauté pan, cook chorizo sausage, breaking into small pieces and cook through. Drain on paper towel lined plate and set aside.
- In the same pan, sprayed with non stick spray, cook bell pepper and onion, butternut squash until softened and squash is fork tender.
- Add the chorizo back into the sauté pan, and add in the black beans and kidney beans. Stir in the tomato sauce and salsa, along with cumin and garlic. Stir to combine.
- Pour all ingredients into the baking dish. Create small wells into the mixture.
- Prepare cornbread mix according to package direction, and pour into wells in the bean and squash mixture.
- Bake for 20-25 minutes until the cornbread is golden brown and cooked through.
- Remove from oven and serve with cilantro on top.