Wednesday, January 16, 2013

WIAW: Butternut Squash & Black Bean Enchilada Lasagna

Peas and Crayons

Breakfast: PB Banana Toast
Here's where I admit I didn't drag my lazy butt out of bed this morning for 5 a.m. boot camp.  It's tough to get motivated when it's 27 degrees outside.  Anyone with me on this??  For breakfast I had two pieces of Sara Lee 45 calorie multigrain bread with sliced banana and a drizzle of honey.  Plus, some coffee.

 Morning Snack: Orange & Cereal
Another orange?!  Craziness.  I enjoyed this juicy orange with a half a cup of Quaker Oatmeal Squares cereal (aka-the best cereal).

Lunch: Leftovers
For lunch I enjoyed a leftover bison burger (from Saturday) and some mashed cauliflower, sauteed spinach and mushrooms (from Sunday).  It was quite filling, indeed.

I left work a bit early because of a winter storm warning (that turned out to be not too bad at all) and had to make up for missing boot camp.  Enter Jillian Michaels.  She kicks my butt every time.

Post Workout Snack: Cereal 
I had a little bowl of this Peanut Butter Toast Crunch I've been searching for (finally found it!!!).  Yes, I bought 3 boxes.  Shut up.  I'm actually developing some recipes for next week using this yeah.

Dinner: Butternut Squash & Black Bean Enchilada Lasagna 
OMG, this was sooooo good.  You must make it right now.  I originally planned to make my sweet potato & black bean enchiladas, but had to adapt it to the ingredients I had on hand.

Butternut Squash & Black Bean Enchilada Lasagna 
serves 5-6

Medium butternut squash, peeled and cubed
2 cloves garlic
Sea salt
3 tbsp I Can't Believe it's Not Butter
Can black beans
1/2 cup salsa
Cilantro (optional)
12 oz reduced fat shredded cheese
4 original 90 calorie flat out wraps
Red enchilada sauce (1/2 cup)
Optional-sautéed onion and bell pepper

Roast, sautéed or steam the squash. Mix in the butter, garlic, salt to taste; then kind of mash it a little. Once incorporated, mix in beans, salsa, cilantro and onion/ pepper (if using). Spray 9x13 pan with non- stick spray. Pour a bit of enchilada sauce in the pan and layer 2 flat out wraps followed by half of the butternut filling. Top with cheese and repeat layers. 
Bake for 35 minutes at 400 degree oven. 

Serve with fat free sour cream and guacamole if desired.

 Only one thing could follow a dinner that good.  Ice Cream!!  Ok, it was low fat frozen yogurt.  But I pretend it's the real thing.

Happy Happy Wednesday, Everyone!!


Karey @ Nutty About Health said...

That lasagna looks delicious! Yum! :)

Kaitlin Fuelling said...

SO making this enchilada recipe this weekend! looks great!

Anonymous said...

Your enchilada recipe sounds & looks delicious!!