Who doesn't love a good enchilada that's not only good tasting but packed with healthy ingredients as well! Butternut squash has many health benefits; it's low in fat, loaded with fiber, high in antioxidants, vitamin C and beta-carotene, just to name a few. Combine that with black beans which are high in fiber and protein and you have one healthy dish which is not only satisfying, but tastes great too!  

butternut-squash-and-black-bean-enchiladas

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 canned black beans, rinsed and drained 1/4 cup cilantro 1 tsp cumin 1/2 tsp chili powder 1/4 cup water 8 medium flour tortillas 1 cup shredded Mexican cheese 2 tbsp chopped scallions, for garnishsour cream, for serving (optional)

Directions: Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish. 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. 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. 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. 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.

   



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