Black Bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

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