We’re nearing the end of this blogger series and it wouldn’t be complete without including the effortlessly funny Serena from Domesticate Me.
This hilarious and gorgeous gal not only shares easy meals for every level of chef on her blog, she created ‘The Dude Diet‘ series, a series of recipes and tips dedicated to, well, dudes! Just wait, it gets better.
Since Serena lives in New York City (with her now-husband – she’s a newlywed!), I’ve met her at blogger soirees and events and she always cracks me up and is such a friendly face to see.
Her writing, her approachable recipes, and her wit sets her apart from the rest and I’m so excited to have her on the blog today, sharing this enchilada bowl!
Heyyyy, wonderful members of the Inspiralized tribe!! I’m perpetually in awe of the positive and healthy community Ali has created, and it’s an honor and a privilege to share a recipe with you guys while she spends some QT with her beautiful new baby.
I’m a die-hard fan of all things butternut squash, and one of my favorite veggie-centric fall recipes is butternut squash and black bean enchiladas. I love the sweet and savory flavors, and there’s nothing quite like a spicy enchilada sauce with a hint of smoke to warm you up from the inside out.
With that said, I’m not always down with the prep time on traditional enchiladas—those things will run you at least an hour—or the heaviness that accompanies several tortillas and a bubbling layer of cheese ;). On those days, I gravitate toward this super easy and remarkably light enchilada bowl with spiralized butternut squash. Loaded with black beans, kale, and a sprinkling of (optional) goat cheese for creamy tang, this comfort food fiesta always hits the spot, is loaded with fiber, potassium, and disease-fighting antioxidants, and comes together in under 30 minutes! (MAGIC.)
In addition to its deliciousness, what excites me most about this recipe is its versatility. My personal motto—both in cooking and in life—is you do you, and there are endless ways to make this bowl your own. The recipe is vegan if you omit the optional cheese, but if you’re a meat lover or, like me, attached to someone prone to “Where’s the meat?!” meltdowns, feel free to add some diced chicken or turkey sausage or shredded chicken to your bowls. Pinto or white beans are delightful subs if you’re not a fan of black beans, and I encourage you to play with different cheeses. I also love this bowl topped with avocado or guacamole when I’m feeling particularly
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Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!
If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!
Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls
- 1 15- ounce can tomato sauce
- ¾ cup low-sodium vegetable broth
- 1 chipotle pepper canned in adobo minced
- 1 tablespoon adobo sauce from the chipotle can
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 4 cups chopped curly kale center ribs removed
- 1 medium butternut squash peeled, Blade D, noodles trimmed
- 1 15- ounce can black beans drained and rinsed
- ¼ cup fresh cilantro leaves
- 2 ounces crumbled goat cheese optional
- Lime wedges and hot sauce for serving optional
- Start by making the enchilada sauce. Combine the tomato sauce, vegetable broth, chipotle pepper, adobo sauce, cumin, and garlic sauce in a small saucepan. Bring to a boil, then lower to a very gentle simmer and cook for 10 minutes to allow the flavors to combine.
- Meanwhile, heat the olive oil in an extra-large skillet or wok over medium heat. When the oil is hot and shimmering, add the kale and cook for 1 minute, just until it’s beginning to soften. Add the butternut squash noodles and cook, stirring or tossing regularly with tongs (I recommend the latter!) until the squash is tender, about 7 minutes.
- Add the black beans and 2/3 of the enchilada sauce to the pan and toss to combine. Cook for 1 minute or until the beans are heated through.
- Divide the noodle mixture between four bowls, top with the remaining enchilada sauce, and garnish with cilantro and goat cheese (if using). Serve with lime wedges and hot sauce if you like.