Tex Mex Stuffed Summer Squash with Black Beans - Slender Kitchen
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Tex Mex Stuffed Summer Squash with Black Beans

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218
Calories 
36g
Carbs 
2g
Fat 
15g
Protein 
5
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

One of my favorite healthy lunches is stuffed zucchini and summer squash.  I like to make up a big batch on Sunday and then eat it throughout the week for a quick veggie packed lunch I can feel good about.  Lately I have been on an enchilada kick and using enchilada sauce on everything from eggs to rice to these simple black bean stuffed squash.  Between the earthy black beans, spciy enchilada sauce, and melty cheese, they make a satisfying and delicious meal.

Prep Time

Tex Mex Stuffed Summer Squash with Black Beans

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 U summer squash (or zucchini)
  • 2 cups canned black beans, rinsed and drained
  • 1 U garlic clove, minced
  • 1/2 cup red bell pepper, diced
  • 1 cup onion, minced
  • 1/2 tsp cumin
  • 1 cup enchilada sauce
  • 1/2 cup reduced fat shredded cheddar cheese

Nutritional Facts

Serving Size: 
2 squash halves
Amount Per Serving
Calories 218
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
5%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 4mg
1%
Sodium 1 089mg
47%
Total Carbohydrate 36g
12%
Dietary Fiber 13g
49%
Sugars 11g
Protein 15g

Directions

  1. Preheat the oven to 400 degrees.
  2. Scoop out the center of the summer squash. Chop the summer squash you scooped out to be part of the filling.
  3. Add the black beans, garlic, red bell pepper, scooped out squash, and onion to a medium high skillet. Cook 5-7 minutes until tender.
  4. Add the cumin, salt, and pepper. Then stir in the enchilada sauce.
  5. Fill each summer squash and place in a baking dish. Sprinkle cheese on top.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    5

    Average: 5 (1 vote)

    3645
    I loved the flavor of this recipe! Probably the only thing I would change is cutting the bottom flat so that the filling didn't spill out of the squash. Enjoyed this with summer squash much more than zucchini.
    0
    out of 0 people found this review useful
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