Mexican Squash Pot

Name: Mexican Squash Pot
Ingredients: 1 tablespoon oil; 1 onion chopped; 2 cloves garlic crushed; 1 5/8 ounces burrito seasoning mix; 2 1/4 pounds butternut squash peeled, seeded and diced; 2 cans kidney beans 15 oz each, drained and rinsed; 3 medium tomatoes chopped; 1/2 cup chopped cilantro; 1 green chili pepper long, thinly sliced; tortilla chips; sour cream

11 ingredients

3 steps

Ingredients

1 tablespoon oil
1 onion chopped
2 cloves garlic crushed
1 5/8 ounces burrito seasoning mix
2 1/4 pounds butternut squash peeled, seeded and diced
2 cans kidney beans 15 oz each, drained and rinsed
3 medium tomatoes chopped
1/2 cup chopped cilantro
1 green chili pepper long, thinly sliced
tortilla chips
sour cream

Directions

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.