Homestyle Squash with Pinto Beans

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin

Zucchini is lower in calories and easier to find.

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

jalapeño

🥗Healthier: green bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and more affordable.

Add 1 can or 1.5 cups of diced tomatoes to a large skillet.

Add 1.5 cups of pinto beans that have been washed and drained.

Add 2 cups of cooked quinoa to the skillet.

Add 1 zucchini and 1 squash, sliced to your preference.

Add 0.5 small onion, thinly sliced or diced.

Add 0.5 cup of corn, fresh or frozen.

Add 2 teaspoons of minced jalapeno that has been seeded.

Add 2 garlic cloves, minced.

Cook over medium heat, stirring for 2 minutes.

Add the sliced squash and zucchini, cook and stir for 2 more minutes.

Add the beans, tomatoes, corn, and thyme sprigs to the skillet.

Lower the heat, cover, and cook for 10 more minutes.

Remove from heat and discard the thyme sprigs.

Serve over the hot quinoa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary