Vegetarian Butternut Squash and Black Bean Enchiladas

25 steps

Updated at: Thu, 17 Aug 2023 09:48:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1488.4 kcal (74%)

Total Fat63.9 g (91%)

Carbs211.7 g (81%)

Sugars23.4 g (26%)

Protein87.2 g (174%)

Sodium5431.2 mg (272%)

Fiber104.8 g (374%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupred enchilada sauce

homemade or canned

1 tspolive oil

2 ½ cupsbutternut squash

peeled, cut 1/2-inch-dice

10 ozcan rotel tomatoes with green chilies

1 ½ cupsreduced sodium canned black beans

rinsed and drained

¼ cupcilantro

1 tspcumin

½ tspchili powder

¼ cupwater

8low-carb whole wheat flour tortillas

medium, I used

1 cupreduced-fat shredded Mexican cheese

2 Tbspscallions

chopped, for garnish

reduced-fat sour cream

for serving, optional

Instructions

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