Tasty Squash and Bean Salad  | What you eat

Ingredients

• 1 tbsp (15 mL) butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) dried oregano
• Salt
• Freshly ground pepper
• 1 1/2 cups (375 mL) fresh or frozen butternut squash thawed, diced
• 1 can (28 oz/796 mL) no-salt-added diced tomatoes
• 1 can (19 oz/540 mL) unsalted black beans, drained and rinsed
• 1/2 cup (125 mL) frozen corn kernels thawed
• 2 small whole wheat tortillas
• 1 tsp (5 mL) lime zest
• 1 1/2 tbsp (22 mL) freshly squeezed lime juice (about 1 lime)
• 1/2 cup (125 mL) plain Greek yogurt
• 1 cup (250 mL) Mozzarella, shredded
• 8 cups (2 L) romaine lettuce, torn into bite-sized pieces
• 1 cup (250 mL) cherry tomatoes, cut in half
• Fresh cilantro, chopped (optional)