Butternut Squash & Black Bean Enchiladas
foodie and fabolous
foodie and fabolous
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Ingredients

  • 1 cup red enchilada sauce
  • 1 teaspoon 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
  • 1 10 oz can Rotel tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water
  • 12 corn tortillas (or 8 medium low-carb whole wheat flour tortillas)
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tablespoons chopped scallions, for garnish
  • Sliced avocado or reduced-fat sour cream for serving (both optional)

Instructions

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