Black Beans and Butternut Squash Enchiladas

Vegetarian Enchiladas filled with butternut squash, black beans, tomatoes and spices are quick and easy to prepare and perfect for a healthy dinner on a busy weeknight!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 129kcal

Author Amy Reinecke

Ingredients

1 tsp olive oil
1 jalapeno diced, with ribs and seeds removed
2 tsp minced garlic
1/4 cup onions diced
1 lb frozen cubed butternut squash
1/2 cup frozen corn
15 ounces canned black beans drained and rinsed
14.5 ounces fire roasted diced tomatoes
3/4 cup enchilada sauce
2 ounces reduced fat cheese (I use Trader Joe's lite 3 cheese blend)
1 tsp cumin
1/4 tsp chili powder
8 reduced fat tortillas (I use Ole Extreme Wellness)

Instructions

Preheat oven to 400 degrees.
Heat olive oil in skillet over medium-high heat. Add onions, diced jalapeño and garlic and cook until onions are soft, about 3 minutes.
Add butternut squash, corn, tomatoes black beans and spices to skillet and simmer over medium heat until cooked through, about 7-10 minutes. Do not over cook or the butternut squash will become mushy.
Take 1/2 cup enchilada sauce and spread evenly on the bottom of a 9x13 dish.
Fill each tortilla with a heaping 1/3 cup of prepared filling. You can add a little cheese into each tortilla or use it all on top of the enchiladas, whichever you prefer.
Place all enchiladas seam side down in prepared baking dish and use remaining enchilada sauce on top of enchiladas.
Top with remaining cheese and bake for 10 minutes or until cheese is melted.

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