A tasty Mexican-style lasagne, layered up with butternut squash a a healthy alternative to pasta
- 1 butternut squash (approx 700-800g peeled and sliced thinly)
- 2 chicken breasts (diced small)
- 2 onions (peeled, halved and then sliced)
- 2 peppers (I used red and yellow de-seeded and sliced)
- 1 batch of my Fajita Spice Mix (1 tsp chilli flakes, 1.5 tsp cumin, 1 tsp pepper, 1/2 tsp salt, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder)
- 1 tin of pre-cooked black beans (drained)
- 1 tin pre-cooked pinto beans (drained)
- 1 tin chopped tomatoes
- a handful of sliced jalapenos from a jar (finely chopped)
- 120 g cheddar cheese (grated)
- Low calorie cooking spray (or spray oil if you prefer)
- Coriander and lime to serve
- Pre-heat oven to 180c. Heat a wok or large frying pan with cooking spray (or spray oil) and throw in the onion, stir frying for about 4 minutes, until starting to soften.
- Add in the chopped chicken and stir fry for a further 4 minutes until no pink is showing
- Add in the chopped peppers, and the fajita spices, stir well, and and cook for about 5 minutes, stirring every now and then
- In a good sized baking dish, spread half of the chicken fajita mix over the bottom of the dish,cover with half of the sliced butternut squash, sprinkle over half of the black beans/pinto beans, then spoon over half of the tin of chopped tomatoes. Sprinkle on half of the chopped jalapenos and then half of the grated cheddar.
- Repeat the layers (fajita mix, butternut squash, black beans/pinto beans, chopped tomatoes, jalapenos, cheese)
- Pop into the oven and bake for 50 minutes until the cheese on top is golden, and the butternut squash is cooked through.
- Serve with fresh lime wedges and coriander, and a lime dressed crunchy salad.
I like to serve this with a salad made from sliced little gem lettuces, avocado, chopped coriander and lime juice.
- Prep Time: 20 minutes
- Cook Time: 1 hour