Tuesday, March 11, 2014

Butternut Squash and Black Bean Enchiladas

Of all the nights my husband wants to help me cook he picks the night I try to sneak in a vegetarian meal. Go figure. The good news is that he was more inclined to eat it after helping and I got to blame him for how spicy the dish was since he left the seeds in the jalapeƱo when he diced it. : ) HOT! The even better news.....we LOVED it! A huge thanks to Skinnytaste for coming up with this great dish!

Source: Skinnytaste.com


  • 1 cup red enchilada sauce (I used canned)
  • 1 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced (unless you like A LOT of heat...then leave the seeds in)
  • 10 oz can Rotel tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tbsp chopped scallions, for garnish
  • reduced-fat sour cream, for serving (optional)


1. Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

2. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook a couple of minutes until onions become translucent and garlic is fragrant. 

3. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, 
until the squash is tender, about 30 to 35 minutes.

4. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. 

5. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Yield: 8 servings

Nutrition info per serving: Calories: 185 • Fat: 6 g • Protein: 13 g • Carb: 29 g • Fiber: 13 g 

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