black beans

This is a great meatless enchilada dish that packs lots of flavor with butternut squash, black beans, tomatoes, cilantro and jalapeno. After simmering the butternut squash and black bean mixture you simply fill and roll the tortillas, top with enchilada sauce and cheese and bake off in the oven. Butternut squash has so many health benefits and is by far one of my favorite vegetables to cook with…it’s extremely versatile, low in fat, loaded with fiber and rich in antioxidants. I paired this dish with brown rice and sliced avocado to create one healthy yet super tasty Mexican meal!


Butternut Squash and Black Bean Enchiladas
 
Ingredients
  • 1 cup red enchilada sauce
  • 1 teaspoon olive oil
  • 2½ cups peeled butternut squash, cut into ½-inch-dice
  • Salt and Pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 ounce can diced tomatoes with green chilies
  • 1½ cups canned black beans, rinsed and drained
  • ¼ cup cilantro
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ cup water
  • 8 medium tortillas (you can use either corn or flour)
  • 1 cup shredded Mexican cheese (or sharp cheddar)
  • Scallions and Sour Cream to serve with enchiladas
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place ¼ cup enchilada sauce on the bottom of a large baking dish.
  3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut squash, diced tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste.
  4. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  5. Place about a generous ⅓ cup filling in the center of each tortilla and roll, place in the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and sour cream.