Butternut Squash Enchiladas - The Kansas City Dietitian
Boil butternut squash, mix with beef, beans, and spices, then roll into freezer-friendly enchiladas for easy meal prep. Perfect for comforting dinners!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kansascitydietitian.com.
Ingredients
- 1 Pound Butternut Squash
- 2 teaspoons olive oil
- 1 Onion, Diced
- 1 Chipotle Pepper in adobo sauce
- 3 Oz cream cheese
- 1 teaspoon cumin
- 3 Green onions, chopped
- 16 oz Enchilada Sauce
- 15 oz black beans, drained
- 8 oz ground beef, cooked
- 1 package white corn tortillas
- 1 cup shredded Mexican cheese
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