Butternut Squash and Black Bean Enchiladas
Butternut Squash and Black Bean Enchiladas
Servings: 8
Ingredients
- 1 teaspoon olive oil
- 2 cups peeled butternut squash cut into 1/2 inch cubes
- 1/2 cup onion diced
- 1 cup canned black beans rinsed and drained
- 1 cup red enchilada sauce
- 1 10 oz can RO*TEL tomatoes with green chilies
- 1 tsp cumin
- 1/4 cup cilantro washed and chopped
- 1/2 teaspoon chili powder
- 1/4 cup water
- tortillas flour or whole wheat (I use burrito size)
- 1 cup shredded cheese I used Colby and Monterrey Jack
- Optional: diced avocado diced green onion, sour cream
Instructions
- Preheat oven to 400 degrees F. Spray bottom of large baking dish with PAM cooking spray. Place 1/4 cup enchilada sauce on the bottom of baking dish.
- In a large skillet, on medium-high heat, heat olive oil. Add onions and cook for 3 minutes. Add butternut squash, RO*TEL tomatoes, black beans, water, cumin and chili powder. Season with salt and pepper.
- Turn down to low heat and cover.
- Cook for 25-30 minutes or until squash is tender.
- Turn off heat and add cilantro.
- Place about 1/3-1/2 cup mixture in the center of each tortilla and roll.
- Place seam side down in baking dish. Top with remaining enchilada sauce and cheese.
- Bake for 10-12 minutes or until cheese is melted.
- Top with avocado, cilantro, sour cream and or green onion if desired.
Nutrition
Calories: 99kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 435mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4085IU | Vitamin C: 9.4mg | Calcium: 100mg | Iron: 1.1mg