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.
- 1cupred enchilada sauce,homemade or canned
- 1tspolive oil
- 2½cupspeeled butternut squash,cut ½-inch dice
- salt and pepper,to taste
- 1small onion,diced
- 1jalapeno,seeded and diced
- 10ozRotel tomatoes with green chilies
- 1½cupsreduced sodium canned black beans,rinsed and drained
- ½tspchili powder
- 8medium low-carb whole wheat flour tortillas
- 1cupreduced-fat shredded Mexican cheese
- 2tbspchopped scallions,for garnish
- reduced-fat sour cream,for serving, optional
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.
- Calories: 313.86kcal
- Fat: 10.23g
- Saturated Fat: 3.95g
- Trans Fat: 0.20g
- Monounsaturated Fat: 3.73g
- Polyunsaturated Fat: 1.50g
- Carbohydrates: 44.87g
- Fiber: 6.74g
- Sugar: 6.74g
- Protein: 12.62g
- Cholesterol: 16.83mg
- Sodium: 803.07mg
- Calcium: 246.49mg
- Potassium: 536.79mg
- Iron: 3.77mg
- Vitamin A: 303.30µg
- Vitamin C: 100.45mg
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