Name: Vegetarian Butternut Squash and Black Bean Enchiladas Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 8
Ingredients: 1 cup red enchilada sauce; 1 tsp olive oil; 2½ cups peeled butternut squash; salt and pepper; 1 small onion; 3 cloves garlic; 1 Jalapeno; 10 oz rotel tomatoes with green chilies; 1½ cups reduced sodium canned black beans; ¼ cup cilantro; 1 tsp cumin; ½ tsp chili powder; ¼ cup water; 8 medium low-carb whole wheat flour tortillas; 1 cup reduced-fat shredded Mexican cheese; 2 tbsp chopped scallions; reduced-fat sour cream

Vegetarian Butternut Squash and Black Bean Enchiladas Recipe

How To Make Vegetarian Butternut Squash and Black Bean Enchiladas

Tossed with tomatoes, jalapeno, and cilantro, these black bean enchiladas make a filling, vegetarian meal. They’re baked topped with sauce and cheese.

Preparation: 10 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

1cupred enchilada sauce,homemade or canned
1tspolive oil
2½cupspeeled butternut squash,cut ½-inch dice
salt and pepper,to taste
1small onion,diced
3clovesgarlic,minced
1jalapeno,seeded and diced
10ozRotel tomatoes with green chilies
1½cupsreduced sodium canned black beans,rinsed and drained
¼cupcilantro
1tspcumin
½tspchili powder
¼cupwater
8medium low-carb whole wheat flour tortillas
1cupreduced-fat shredded Mexican cheese
2tbspchopped scallions,for garnish
reduced-fat sour cream,for serving, optional

Instructions

Preheat the oven to 400 degrees F.
Place ¼ cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in a large skillet. Add onions, garlic, and jalapeno, and cook for 2 to 3 minutes until onions become translucent and garlic is fragrant.
Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin, and chili powder, and season with salt and pepper to taste.
Cover and cook for about 30 to 35 minutes over medium-low heat, stirring occasionally, until the squash is tender.
Place about a generous ⅓ cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
Top with remaining enchilada sauce and cheese and bake for about 10 minutes, covered with foil until hot and the cheese is melted.
Top with scallions and eat with sour cream if desired.