Ingredients

The following ingredients have 7 Servings
  • 1 recipe Butternut Squash Mac and Cheese
  • 2 tablespoons olive oil ((use water or vegetable broth for an oil-free option))
  • 1 yellow onion (diced)
  • 1 green pepper (seeded and diced)
  • 1 jalapeño (diced, optional)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • pinch of cayenne for a little heat ((optional))
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 cup vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) kidney beans (rinsed and drained)
  • fresh cilantro (chopped, for garnish)
  • green onions (chopped, for garnish)

Instruction

  • Make the Butternut Squash Mac and Cheese.
  • Meanwhile, heat the oil in a large, deep skillet over medium heat on the stove. Add the onion, green pepper, and jalapeño, if using. Sauté for 4 to 5 minutes until softened.
  • Add the chili powder, cumin, oregano, and cayenne, if using, and sauté 1 minute, until fragrant.
  • Add the diced tomatoes and vegetable broth and stir well to combine. Simmer for 10 to 15 minutes until thick and bubbly.
  • Add the corn and kidney beans to the tomato mixture and stir.
  • Pour the Butternut Mac Cheese Sauce into the tomato/bean mixture and stir to combine. (I use the whole sauce recipe, but feel free to add less if you prefer).
  • Add the cooked noodles and stir to combine
  • Serve immediately with fresh chopped cilantro and chopped green onions, if using, sprinkled on top.