Mexican Squash Pot Recipe

Name: Mexican Squash Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 None onion, chopped; 2 cloves garlic, crushed; 1 pkg (1.6 oz) burrito seasoning mix; 2 1/4 lbs butternut squash, peeled, seeded and diced; 2 cans (15 oz each) kidney beans, drained and rinsed; 3 medium tomatoes, chopped; 1/2 cup chopped cilantro; 1 None long green chili pepper, thinly sliced; None None Sour cream and tortilla chips, to serve

Servings: persons

1 tbsp oil
1 None onion, chopped
2 cloves garlic, crushed
1 pkg (1.6 oz) burrito seasoning mix
2 1/4 lbs butternut squash, peeled, seeded and diced
2 cans (15 oz each) kidney beans, drained and rinsed
3 medium tomatoes, chopped
1/2 cup chopped cilantro
1 None long green chili pepper, thinly sliced
None None Sour cream and tortilla chips, to serve

1
Heat oil in a large saucepan on medium heat. Cook onion for 5 mins, stirring, until soft and golden. Add garlic and cook for 1 min. Add burrito seasoning mix and 1 cup water. Bring to a boil, stirring. Add squash and kidney beans. Reduce heat to low; cover and simmer for 10-15 mins, until squash is tender, but still holding shape.
2
Mix tomatoes, cilantro and chili pepper in a medium bowl. Stir half of the tomato mixture into the saucepan.
3
Spoon into bowls and top with a dollop of sour cream and remaining tomato mixture. Serve with tortilla chips.

2154

kcal

Calories

213

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp oil, 1 None onion, chopped, 2 cloves garlic, crushed, 1 pkg (1.6 oz) burrito seasoning mix, and more.

Yes, Mexican Squash Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Squash Pot

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