Vegetarian Butternut Squash and Black Bean Enchiladas

Name: Vegetarian Butternut Squash and Black Bean Enchiladas
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1 cup red enchilada sauce (homemade or canned); 1 tsp olive oil; 2 1/2 cups peeled butternut squash (cut 1/2-inch-dice); salt and pepper (to taste); 1 small onion (diced); 3 cloves garlic (minced); 1 jalapeno (seeded and diced); 10 oz can Rotel tomatoes with green chilies; 1 1/2 cups reduced sodium canned black beans (rinsed and drained); 1/4 cup cilantro; 1 tsp cumin; 1/2 tsp chili powder; 1/4 cup water; 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory); 1 cup reduced-fat shredded Mexican cheese; 2 tbsp chopped scallions (for garnish); reduced-fat sour cream (for serving (optional))

Instructions

Prep:20minCook:1h 10min

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!

Vegetarian Butternut Squash and Black Bean Enchiladas

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