Vegetarian Butternut Squash and Black Bean Enchiladas
In a skillet, tender butternut squash, hearty black beans, juicy tomatoes, fresh cilantro, and a blend of spices are cooked together with zesty green chilies and jalapeños. This flavorful mixture is then nestled inside tortillas and topped with enchilada sauce and gooey cheese before being baked to perfection in the oven. These vegetarian enchiladas are a delightful treat!
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Ingredients
- 1 cup red enchilada sauce
- 1 small onion
- 3 cloves garlic
- 1 jalapeno
- 10 oz can Rotel tomatoes with green chilies
- 1 1/2 cups reduced sodium canned black beans
- 1/4 cup cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup water
- 8 medium low-carb whole wheat flour tortillas
- 1 cup reduced-fat shredded Mexican cheese
- 2 tbsp chopped scallions
- reduced-fat sour cream
- 2 1/2 cups peeled butternut squash
- salt and pepper
- 1 tsp olive oil
Instructions
- 1
Begin by setting your oven to 400°F to preheat.
- 2
Spread 1/4 cup of enchilada sauce evenly across the base of a large baking dish.
- 3
In a sizable skillet, heat olive oil over medium-high heat. Introduce the onions, garlic, and jalapeno, sautéing for 2-3 minutes until the onions turn translucent and the garlic releases its aroma.
- 4
Incorporate the cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin, and chili powder into the skillet. Season with salt and pepper according to your preference. Cover the skillet and simmer on medium-low heat, stirring occasionally, until the squash softens, approximately 30 to 35 minutes.
- 5
Take about a generous 1/3 cup of the filling and place it in the center of each tortilla, then roll it up and arrange it in the baking dish with the seam facing down. Continue this process with the rest of the filling.
- 6
Pour the remaining enchilada sauce over the top and sprinkle cheese on it. Bake the dish, covered with foil, until heated through and the cheese has melted, which should take about 10 minutes. Garnish with scallions and serve with sour cream if you like.