I was inspired to create this from an enchilada recipe at Cactus and a delightful conversation I had with Stroller Strides instructor Christy during a Stroller Strides eons ago! I affectionately call it the “Christy Scramble!”
- Can of black beans, rinsed and drained
- 1 pound of roasted butternut squash
- 2 c baby spinach
- 2 T goat cheese
- 1-2 eggs (I do mine over medium)
Toss the squash with EVOO and salt/pepper.
Roast at 425 until starting to brown/get crisp (15-25 min).
Toss cooked squash with black beans and baby spinach. Let entire mixture cool and store in the fridge for up to 5 days.
A portion size is 1 c, and I use this mixture for tacos, quinoa bowls, enchiladas and most importantly—the Christy Scramble. Top with 2 T or goat cheese and eggs of your choice️️.