1 small acorn squash (10 to 12 oz)
1 can (15.5 oz) black beans, drained and rinsed
1 can (15.5 oz) pinto beans, drained and rinsed
2 tbsp fresh lime juice
4 tsp extra-virgin olive oil
1 1/2 tsp chili powder
1 1/2 tsp ground coriander
1 1/2 tsp dried oregano
3/4 tsp salt
3 plum tomatoes, thinly sliced
1 cup shredded reduced-fat Mexican blend cheese (4 oz)
1/4 cup hulled pumpkin seeds
Heat the oven to 450°F. Bring a medium pot of water to a boil.
Meanwhile, halve the acorn squash lengthwise. Scoop out and discard the seeds and stringy strands. Thinly slice the squash crosswise, leaving the skin on. Place the squash in the boiling water and cook until crisp-tender, about 3 minutes. Drain.
While the squash is cooking, in a large bowl, stir together the black beans, pinto beans, lime juice, oil, chili powder, coriander, oregano, and salt. Add the drained squash and the tomatoes to the bean mixture and toss. Transfer to a 9 x 13-inch baking dish. Cover tightly with foil. Bake for 10 minutes, or until piping hot.
Uncover, top with the cheese and seeds, and bake for 5 minutes longer, or until cheese has melted. Serve hot.
4g saturated fat
Adapted The South Beach Diet Super Quick Cookbook by Arthur Agatston, M.D. © 2010 by Arthur Agatston, M.D. By arrangement with Rodale, Inc., Emmaus, PA 18098.