Vegetarian Enchiladas with Butternut Squash and Black Beans | Recipe Cart
Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Spatula
- Spoon
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))
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