JELLY BEAN JUICE RECIPES

Steps:

• Preheat the oven to 375°F.
• Heat a large oven-safe skillet over medium heat and add the oil. Once the oil is hot, add the onion and cook for about 5 minutes.
• Add the garlic, spices, salt, and pepper and stir to combine. Cook for 1-2 minutes.
• Add in the squash and ½ cup of water. Cook until the squash is just starting to soften, about 10 minutes. Stir in the beans.
• In a small mixing bowl, whisk together the enchilada sauce, yogurt, and lime juice until smooth and creamy. Add it to the pan, along with another ⅓ cup of water, and stir to combine. Bring the mixture to a simmer.
• Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined. Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
• Top the mixture with the cheese and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges and the squash is easily pierced with a fork.
• Serve immediately while hot, garnished however you prefer.

Steps:

• Preheat the oven to 375°F.
• Heat a large oven-safe skillet over medium heat and add the oil. Once the oil is hot, add the onion and cook for about 5 minutes.
• Add the garlic, spices, salt, and pepper and stir to combine. Cook for 1-2 minutes.
• Add in the squash and ½ cup of water. Cook until the squash is just starting to soften, about 10 minutes. Stir in the beans.
• In a small mixing bowl, whisk together the enchilada sauce, yogurt, and lime juice until smooth and creamy. Add it to the pan, along with another ⅓ cup of water, and stir to combine. Bring the mixture to a simmer.
• Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined. Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
• Top the mixture with the cheese and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges and the squash is easily pierced with a fork.
• Serve immediately while hot, garnished however you prefer.