Mexican 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 and pepper
• 1 1/2 cups (375) diced (1/2 inch/1 cm pieces) fresh or frozen butternut squash thawed
• 1/2 cup (125 mL) water
• 1 1/2 cups (375) canned no-salt-added diced tomatoes with juice
• 1 cup (250 mL) cooked or drained and rinsed canned unsalted black beans
• 1/2 cup (125 mL) frozen corn kernels thawed
• 2 small corn or whole wheat tortillas
• 1/2 to 1 tsp (2 to 5 mL) grated lime zest
• 1 1/2 tbsp (22 mL) freshly-squeezed lime juice divided
• 1/2 cup (125 mL) plain Greek yogurt
• 1 cup (250 mL) shredded Mozzarella
• 8 cups (2 L) torn romaine lettuce
• 1 cup (250 mL) cherry tomatoes cut in half
• Chopped fresh cilantro (optional)