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

Name: Vegetarian Enchiladas with Butternut Squash and Black Beans | Recipe Cart | Recipe Cart
Total time: 55 min
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

getrecipecart.com

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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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