Vegetarian Enchiladas with Butternut Squash and Black Beans | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small red onion (diced)
• 3 1/2 cups 1/2-inch-cubed butternut squash (about 1 small, 1 1/2-pound squash)
• 3 cloves garlic (minced (about 1 tablespoon))
• 1 1/2 teaspoons ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 15-ounce can low sodium black beans (rinsed and drained)
• 1 10-ounce can red enchilada sauce
• 3/4 cup freshly grated sharp cheddar (Monterey jack, pepper jack, or similar cheese)
• 6 taco-sized (about 8-inch whole wheat low-carb tortillas (I used La Banderita brand))
• Optional