Need another vegetarian option that is packed full of flavor plus fiber and protein? This was another dinner my husband was initially skeptical about, but is now one of his favorites.☺️
Butternut Squash & Black Bean Enchiladas:
Heat a tablespoon of EVOO over medium high heat in a large saucepan. Toss in one small diced onion, 3 minced cloves of garlic, and one seeded diced jalapeño (or you can leave in the seeds for added heat). Cook for 2-3 minutes.
2.5 cups of cubed butternut squash
1 can undrained Rotel
1 can black beans, rinsed and drained
1/4 cup water
1/4 cup chopped cilantro
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Cover and cook over medium/low for 30 minutes until squash is tender, but not mushy.
Pour about 1/4 cup of enchilada sauce (I use the homemade version I’ve shared recently) into the bottom of a large baking dish. Fill warmed fresh flour tortillas (I love Tortilla Land found in the refrigerated section of Walmart) with a generous helping of your mixture. Roll and place seam down in your prepared baking dish. Top with more enchilada sauce and a generous amount of Mexican blend shredded cheese. Cover with foil and warm for 10 minutes in a 400 degree oven. We top ours with plain Greek yogurt, avocado, and Sriracha. Sooooo good!!!!