Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

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Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!

The post Chipotle Lime Chicken and Rice appeared first on Budget Bytes.

I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.

chipotle lime chicken and rice in the skillet, garnished with lime wedges

What is Chipotle Powder?

Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.

Can I Use Bone-In Chicken?

The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.

Tomato Options

You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.

What to Serve with Chipotle Lime Chicken and Rice

Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:

Side view of chipotle lime chicken and rice in a bowl
Chipotle lime chicken and rice in the skillet garnished with limes

Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!
Total Cost $9.16 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 393kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 tsp chipotle powder $0.15
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.05
  • 1 lime $0.50
  • 1 lb. boneless, skinless chicken breast $5.79
  • 1 Tbsp cooking oil $0.04
  • 1 yellow onion $0.32
  • 1 15oz. can diced tomatoes* $0.59
  • 1 cup chicken broth $0.13
  • 1 cup long grain white rice $0.62
  • 2 green onions, sliced $0.22
  • 1 oz. Cotija cheese (optional) $0.55

Instructions

  • Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
  • Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
  • Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
  • While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
  • Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
  • Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
  • Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
  • Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!

Notes

*You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 48g | Protein: 30g | Fat: 9g | Sodium: 887mg | Fiber: 3g
Side view of chipotle lime chicken and rice in a skillet

How to Make Chipotle Lime Chicken and Rice – Step by Step Photos

Spices in a wooden bowl

Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).

Seasoned chicken breast on an orange cutting board

Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.

Cooked chicken in a skillet

Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.

Cooked onion in the skillet with spices

While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.

diced tomatoes, rice, and broth added to the skillet

Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.

Chicken added back to the skillet

Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.

Cooked chicken and rice in the skillet

Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.

Sliced chicken on top of stirred rice in the skillet

Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.

Chipotle lime chicken and rice garnished with cotija, green onion, and limes

Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.

overhead view of a bowl with chipotle lime chicken and rice and a fork

Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)

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Smoky Black Bean Soup

I hope you guys don’t get sick of all my soup recipes, because I pretty much live off of soup this time of year! This Smoky Black Bean Soup is definitely going to be one of my new fav’s because it’s so fast, super thick and hearty, and leaves the door open for tons of fun […]

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I hope you guys don’t get sick of all my soup recipes, because I pretty much live off of soup this time of year! This Smoky Black Bean Soup is definitely going to be one of my new fav’s because it’s so fast, super thick and hearty, and leaves the door open for tons of fun toppings. Kind of like tacos, in soup form! I think you’re going to love this smoky, rich, just-happens-to-be-vegan soup!

30-Minute Smoky Black Bean Soup

Two bowls of Smoky Black Bean Soup with different toppings, like cornbread, jalapeño, cheddar, and green onion

Load it Up with Toppings!

I’ve only provided the price breakdown for the soup itself below because there are just so many options for fun toppings. Not only is adding toppings to soup like this fun, but it’s a great way to use up leftovers in your refrigerator. Here are some toppings that I’ve added to my Smoky Black Bean Soup this week:

Smoky Black Bean Soup is a Great Flexitarian Dinner

If you have a family with different dietary needs, this easy soup is a great place to start. This black bean soup in its base form is vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings listed above.

Want more flexitarian dishes? Check out my round up of 30+ Flexible Recipes for Vegetarians and Omnivores.

Side view of Smoky Black Bean Soup in the pot with a ladle lifting some, showing the thickness of the soup

Is This Soup Spicy?

This soup can be as spicy or as mild as you like. The spicy ingredients in this soup are the jalapeño and chipotle powder. If you prefer a mild soup, skip the jalapeño and use smoked paprika in place of chipotle powder. Or you can do any combination of those ingredients to adjust the heat to your liking. :)

Can you Freeze Smoky Black Bean Soup?

Yes! While this is a fairly small batch recipe, you absolutely can freeze the leftovers. As with freezing all other food, I suggest dividing the soup into single servings just after cooking, then refrigerating until completely cooled before transferring to the freezer for long term storage. The soup can be kept in the the freezer for about three months.

To reheat, either use the defrost function on your microwave, transfer to the refrigerator the day before you plan to reheat, or reheat straight from the freezer in a sauce pot, with a lid, over low heat, stirring often.

 

30-Minute Smoky Black Bean Soup

This super fast and easy Smoky Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 jalapeño (optional) ($0.15)
  • 2 Tbsp olive oil ($0.32)
  • 3 15oz. cans black beans ($2.07)
  • 1 15oz. can fire roasted diced tomatoes ($1.00)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp smoked paprika or chipotle powder* ($0.05)
  • salt to taste ($0.02)
  1. Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.

  3. Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.

  4. Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

*For a mild soup, skip the jalapeño and use smoked paprika. For a spicy soup, add the jalapeño and use chipotle powder in place of, or in addition to, smoked paprika.

Scroll down for the step by step photos!

A bowl of Smoky Black Bean Soup with sour cream swirled in and a crumbled corn muffin on top

 

How to Make Smoky Black Bean Soup – Step by Step Photos

Diced onion, jalapeño, and minced garlic in the soup pot

Dice one yellow onion and mince two cloves of garlic. Remove the stem and seeds from a jalapeño, then finely dice the pepper. Add the diced onion, jalapeño, minced garlic, and 2 Tbsp olive oil to a soup pot. Sauté over medium heat for about five minutes, or until the onions are soft and translucent.

Puréed black beans in blender

While the onion, garlic, and jalapeño are sautéing, purée two 15 oz. cans of black beans (with liquid) in a blender. If the beans are too thick to blend, add a small amount of water (about 1/4 cup). Leave the third can of black beans whole.

Add whole and puréed black beans to soup pot

Add one 15 oz. can of whole black beans (undrained) and the two cans of puréed black beans to the soup pot.

Add fire roasted diced tomatoes to soup pot

Add one 15 oz. can of fire roasted tomatoes (with juices) to the soup pot.

Spices being stirred into black bean soup

Finally, add 1 tsp cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Stir to combine.

Simmered black bean soup in the soup pot

Place a lid on the soup pot and let it come up to a simmer. Simmer the soup, stirring often, for about 15 minutes.

Pot of Smoky Black Bean Soup surrounded by toppings like cheddar, sour cream, green onion, and jalapeño

After simmering for 15 minutes, taste the soup and add salt as needed (I added ½ tsp). Serve hot with your choice of toppings!

Two bowls of Smoky Black Bean Soup with various toppings, next to a bowl of sliced green onion and a crumbled corn muffin.

Yummmmm!

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Chipotle Butternut Squash and Quinoa Salad

Just because it’s not summer anymore, doesn’t mean I stop rollin’ with my refrigerator salads! This Chipotle Butternut Squash and Quinoa Salad is a little smoky, uses hearty autumn vegetables, and can be served either cold or warm, making it perfect for this cooler autumn weather. And like all my refrigerator salads, this salad holds […]

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Just because it’s not summer anymore, doesn’t mean I stop rollin’ with my refrigerator salads! This Chipotle Butternut Squash and Quinoa Salad is a little smoky, uses hearty autumn vegetables, and can be served either cold or warm, making it perfect for this cooler autumn weather. And like all my refrigerator salads, this salad holds up well in the refrigerator and can be eaten alone or as the base for several different meals. Read on to find out more!

Chipotle Butternut Squash and Quinoa Salad

Overhead of a bowl of Chipotle Butternut Squash and Quinoa Salad with a black fork

How Long Does This Salad Last?

Store this salad in an air-tight container in the refrigerator and you’ll get about four days out of it, give or take some depending on the freshness of your ingredients and the conditions in your refrigerator. Remember to give the salad a stir just before serving to remix any dressing that may have settled.

How to Serve Chipotle Butternut Squash and Quinoa Salad

You can serve this salad either warm or cold. It’s great both ways! The salad has quite a bit of protein on its own, but if you want to “beef” it up a bit more, you can add some grilled chicken, shredded rotisserie chicken, sautéed shrimp, a soft boiled egg, tofu, or tempeh.

Is This Salad Spicy?

Yes. The dressing contains a good amount of chipotle powder, which has a smoky-spicy flavor. If you want to make this salad NOT spicy, simply substitute smoked paprika for the chipotle powder.

What Can I Substitute for Butternut Squash?

This salad can very easily be made with sweet potato instead of butternut squash. Just peel, dice, and sauté the sweet potato in the same manner as the butternut squash. Use about 1.5 to 2 pounds of sweet potato.

What if I Hate Cilantro??

Don’t worry, you have options. To make this Chipotle Butternut Squash and Quinoa Salad without cilantro, simply substitute sliced green onion in its place. In fact, green onion can be added to this salad even if you are using cilantro as well. It might be a great way to use up those leftovers!

Side view of a bowl of Chipotle Butternut Squash and Quinoa Salad

 

Chipotle Butternut Squash and Quinoa Salad

This make ahead Chipotle Butternut Squash and Quinoa Salad holds up well in your refrigerator for fast and easy lunches all week!

  • 1 cup quinoa ($1.20)
  • 2 lb. butternut squash (about 4 cups diced) ($1.45)
  • 2 Tbsp cooking oil ($0.08)
  • 1 pinch salt ($0.02)
  • 1 cup frozen corn ($0.20)
  • 1 15 oz. can black beans ($0.49)

Dressing

  • 1 cup chopped parsley ($0.35)
  • 1/2 cup chopped cilantro ($0.19)
  • 3 cloves garlic, minced ($0.24)
  • 1/4 cup olive oil ($0.42)
  • 2 Tbsp red wine vinegar ($0.20)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp ground cumin ($0.05)
  • 1 tsp chipotle powder* ($0.10)
  • 3/4 tsp salt ($0.05)
  1. Rinse the quinoa well with cool water in a fine wire mesh sieve. Add the quinoa and 1.75 cups water to a sauce pot. Place a lid on the pot, turn the heat up to high, and allow it to come to a boil. Once boiling, turn the heat down to low, and let the quinoa continue to simmer for 15 minutes (lid on).

  2. After 15 minutes of simmering, turn the heat off, and let the quinoa rest for 5 minutes.

  3. While the quinoa is simmering, prepare the butternut squash. Cut the ends off the squash to provide a flat sturdy surface. Use a vegetable peeler to peel the squash. Cut the squash in half, lengthwise, then scoop out the seeds. Finally, dice the remaining squash.

  4. When the quinoa is finished cooking, add it to a large bowl along with the frozen corn. Stir to combine, allowing the hot quinoa to thaw the corn. Set the bowl aside.

  5. Next cook the butternut squash. Add the cooking oil to a large skillet and place it over medium heat. Once hot, add the diced squash and a pinch of salt. Sauté the squash until it is tender and slightly browned (about 15 minutes). If the squash begins to stick, add a tablespoon or two of water and allow the steam to loosen the squash.

  6. While the squash is cooking, rinse and drain the black beans, and prepare the dressing. In a small bowl, combine the chopped fresh parsley, chopped fresh cilantro, three cloves of minced garlic, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 1 tsp salt. Stir to combine.

  7. When the butternut squash is finished cooking, add it to the bowl with the corn and quinoa. Also add the rinsed and drained black beans, and the prepared dressing. Stir to combine, then season with salt to taste, if needed. Enjoy immediately or refrigerate until ready to eat!

How to Make Chipotle Butternut Squash Salad – Step by Step Photos

Cooked Quinoa in a sauce pot

Begin with the quinoa. Rinse 1 cup quinoa with cool water in a fine wire mesh sieve. Add the rinsed quinoa to a sauce pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and bring it to a boil. Once boiling, turn the heat down to low and let it simmer (with lid) for 15 minutes. After simmering for 15 minutes, turn the heat off and let it rest for 5 minutes.

Quinoa and frozen corn in a bowl

When the quinoa is finished cooking, add it to a large bowl with 1 cup frozen corn and stir to combine. The heat from the quinoa will thaw the corn. Set the bowl aside.

Peel butternut squash

While the quinoa is cooking, prepare the butternut squash. Cut the ends off the squash to give yourself a stable base to work on. Use a vegetable peeler to peel the squash.

Scoop seeds from butternut squash

Slice the squash in half lengthwise, then scoop out the seeds. 

Diced butternut squash

Then dice the rest of the squash into 1/4-1/2 inch cubes. To dice the squash, first cut it into slices, then cut across the slices into cubes. Make sure the cubes are not too large, or they’ll take forever to cook.

Sautéed Butternut Squash in a Skillet

Add 2 Tbsp cooking oil to a large skillet and place the skillet over medium heat. Once hot, add the cubed butternut squash and a pinch of salt. Sauté the squash until it is tender and a little browned (this can take 10-15 minutes). If the squash begins to stick, add a tablespoon or two of water to the skillet and the steam will loosen the squash.

Prepared dressing for salad

While the squash is cooking, rinse and drain one 15 oz. can black beans and prepare the dressing. Chop 1 cup parsley and 1/2 cup cilantro. Mince three cloves of garlic. Combine the parsley, cilantro, and garlic with 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 3/4 tsp salt. Stir to combine.

Butternut squash black beans and dressing in bowl

Once the butternut squash has cooked, add it to the bowl with the corn and quinoa. Also add the rinsed black beans and the prepared dressing.

Finished Chipotle Butternut Squash and Quinoa Salad in the bowl

Stir the ingredients to combine, give it a taste, and adjust the salt to your liking if needed. Serve immediately or refrigerate until ready to eat!

Close overhead view of a bowl full of Chipotle Butternut Squash and Quinoa Salad

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