Butternut squash, black beans, fire-roasted tomatoes, cilantro, and jalapeno layered with whole grain tortillas and light cheddar cheese to make an easy one dish meal. My favorite part about this meal is that it reheats well and makes great leftovers. Serve with a heaping side of steamed green beans.
Butternut Squash and Black Bean Enchiladas
Ingredients (serves 6)
1 Tbsp. canola oil
1 onion, chopped
2 tsp. chopped garlic
1 jalapeno, seeded and finely chopped
12 oz. bag frozen butternut squash, thawed
1 (15 oz.) can fire-roasted tomatoes
2 (15 oz.) cans black beans (preferably no salt added), rinsed and drained
1/3 cup chopped cilantro
1 tsp. cumin
1/2 tsp. chili powder
10 oz. can tomato sauce or enchilada sauce
1-1/2 cups light shredded cheddar cheese (such as Cabot’s 50% less fat)
8 (8-inch) whole wheat tortillas
Directions
Preheat oven to 400 degrees F. Warm oil in a saute pan over medium heat. Add onion and saute 3-5 minutes until softened. Add garlic and jalapeno, cook 1 minute stirring occasionally. Stir in butternut squash, fire-roasted tomatoes, black beans, cilantro, cumin, and chili powder. Cook for about 3 minutes to heat through.
Spread 1/4 cup of tomato sauce on the bottom of a 9×11 inch baking dish.
For Enchiladas: Spoon about 1/3 cup of filling into a tortilla. Roll and place on the baking dish, seam side down. Repeat with remaining enchiladas. Top with remaining tomato sauce and cheese.
For Enchilada casserole (faster): Cover the bottom of the baking dish with 4 tortillas, breaking some in half if needed to create a single layer. Spoon all of the vegetable and bean mixture on top. Cover with the remaining tortillas. Top with remaining tomato sauce and cheese.
Bake for about 20 minutes.