Protein Boost | Cheesy Beef, White Bean & Tomatillo Skillet
with Squash, Pepitas & Avocado Purée
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
What’s hiding under the tomatillo’s papery husk? Its green flesh is amazingly tangy and bright. It adds just the right acidic notes to this Mexican skillet, filled to the rim with hearty beans and butternut. A topping of mozzarella makes it all melt-worthy.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Tomatillos
- 200g Diced butternut squash
- 25g Roasted pepitas (pumpkin seeds)
- 398ml White kidney beans (canned)
- 57g Avocado purée
- 100ml Tomato sauce
- 20g Grated mozzarella
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites
You will need:
Medium oven-safe pan
Oil
Strainer
1 or 2 tbsp Butter
Total Fat
39 g
Saturated Fat
14 g
Sodium
1420 mg
Total Carb
61 g
Sugars
14 g
Protein
48 g
Fibre
19 g
Preparation
Mise en place
- Preheat the oven to broil.
- Remove the husks from the tomatillos; medium-dice.
- Drain and rinse the kidney beans.
Start the skillet
- In a medium, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the squash and tomatillos. Sauté, 4 to 5 min., until partially cooked.
- Add the spices, kidney beans, tomato sauce and ⅓ cup water (double for 4 portions).
- Cook, stirring occasionally, 4 to 5 min., until tender.
- Add 1 tbsp butter (double for 4 portions); stir well.
Finish the skillet
- Top the skillet with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until the cheese is golden brown.
Plate your dish
- Divide the skillet between your plates.
- Dollop with the avocado purée.
- Garnish with the pepitas. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
