Butternut Squash and Veggie Bake with Tortilla Chips

• Vegetarian
• Gluten free

• Produce

  • 1 15-oz can Black beans
  • 2 cups Butternut squash
  • 1 cup Corn
  • 1/2 Lime, juice from
  • 1 Tomato

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1/2 cup Cheese

Found on trialandeater.com

Description

Directions

• Heat oil in medium cast iron skillet. Add butternut squash and cumin, and stir-fry over medium-high heat for 10-12 minutes or until tender.
• Reduce heat to medium-low. Add black beans, corn and tomato and stir together for additional 2-3 minutes.
• Turn off heat. Add lime juice, salt and pepper (to taste) and stir together.
• Add shredded cheese on top of vegetables. Turn on oven to high broil, and cook for 4-5 minutes or until cheese browns.
• Serve hot, with tortilla chips.