Vegetarian Butternut Squash and Black Bean Enchiladas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Time

Step 2

1 hr 10 mins

Step 3

Preheat the oven to 400°F.

Step 4

Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Step 5

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

Step 6

Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Step 7

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Step 8

Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Step 9

Serving 1enchilada

Step 10

,

Step 11

Calories 185kcal

Step 12

,

Step 13

Carbohydrates 29g

Step 14

,

Step 15

Protein 13g

Step 16

,

Step 17

Fat 6g

Step 18

,

Step 19

Cholesterol 7.5mg

Step 20

,

Step 21

Sodium 864mg

Step 22

,

Step 23

Fiber 13g

Step 24

,

Step 25

Sugar 2g