Butternut Squash and Black Bean Enchiladas

veggie enchiladas
enchiladaz5

butternut squash enchiladas

This delicious recipe was recommended to me from my sister. She is apparently more motivated and adventurous about cooking than I have been {as of late}. I opened the email from her and was like grrrrr, pressure to cook something new. So I reply “is it EASY?!  Cause y’all know I stick to an easy cooking protocol. {See all recipes listed…}
She replied yes, and she also said her 5 year old ate it, so I decided to give it a whirl.
If you use canned enchilada sauce and pre-cut butternut squash, the only work is chopping the onion, garlic and jalapeño. On top of that, this is a dish that leaves you with zero guilt and all of the feel good happiness of eating your veggies.
KN and I enjoyed this and were thrilled to have left overs for lunch the next day. I must confess however, that I made a side of ground beef tacos since my 15 year old does not have the same sophisticated palate as my sister’s  5 year old.

Enjoy! Let me know how you like it!

Butternut Squash and Black Bean Enchiladas

Serves 4
A vegetarian dinner option that is delicious even if you are not vegetarian! Butternut squash and black beans are healthy and filling. Yum!


Write a review

Print

Total Time
1 hr

Total Time
1 hr

Ingredients
  1. 1 cup enchilada sauce (I used a Frontera pouch)
  2. 1 tsp olive oil
  3. 2 1/2 cups diced butternut squash ( I used precut in the produce section!)
  4. 1 small onion diced
  5. 3 garlic cloves minced
  6. 1 jalapeno diced (no seeds)
  7. 10 oz can of Rotel tomatoes with chilis
  8. 1 1/2 cup black beans rinsed
  9. 1/4 cup cilantro
  10. 1 tsp cumin
  11. 1/2 tsp chili powder
  12. 1/4 cup water
  13. 8 low carb whole wheat tortillas ( I used Mission)
  14. 1 cup shredded mexican cheese
Instructions
  1. Heat the olive oil in a skillet, add the onion, garlic, and jalapeño, cook for a couple of minutes until soft. Add the rest of the ingredients to the skillet (not the cheese, tortillas or enchilada sauce), cover and let simmer until squash is soft, about 30 minutes.
  2. Place a 1/4 cup enchilada sauce in a large baking dish.
  3. Place about 1/3 cup filling in each tortilla, roll up and place seem side down in the dish.
  4. Top with the rest of the enchilada sauce and the cheese. (I believe I used more than a cup...)
  5. Bake, covered, for 10 minutes.
  6. Serve with light sour cream, baked tortilla chips and guac. Delicious and nutritious!
Adapted from Skinnytaste
Adapted from Skinnytaste
Just Browsing | Chicago Fashion Blog http://just-browsing.com/

© 2017 JustBrowsing.com. All rights reserved. | Web Design by