March 28, 2014

Fiesta Friday: Butternut Squash and Black Bean Enchiladas

Butternut Squash and Black Bean Enchiladas |

Happy Fiesta Friday! I look forward to the end of the week not just because the work week is over (sorta) but because I know there is a spicy, delicious Fiesta Friday meal planned. These vegetarian enchiladas are packed full of flavor and protein and are perfectly healthy - even topped with stringy, melted cheese!

Butternut Squash and Black Bean Enchiladas
Recipe from Skinny Taste
Serves: 8, PointsPlus: 6
Serving Size: 1 enchilada
  • 1 cup canned enchilada sauce
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno, seeds and ribs removed, chopped
  • 2 1/2 cups peeled butternut squash, cut into 1/2 inch pieces
  • 10-oz. can Rotel tomatoes with green chilies1 1/2 cups reduced sodium black beans, rinsed and drained
  • 1/4 cup cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 cup water
  • 8 medium sized low-carb whole wheat flour tortillas, like Fiber One
  • 1 cup reduced-fat shredded Mexican cheese blend
  • 2 tbsp chopped scallions
  • Fat-free sour cream

  • Preheat the oven to 400f. Place 1/4 cup enchilada sauce on the bottom of a 9x13 baking dish
  • In a large skillet, heat olive oil over medium-heat. Add onions, garlic, and jalapeno, sauteing until onions softened, about 4 minutes
  • Add the butternut squash, Rotel tomatoes, cilantro, cumin, chili powder, and water. Season with salt and pepper to taste
  • Cover and cook over medium-low heat, about 30-35 minutes
  • Place a generous 1/3 cup filling in the middle of each tortilla and roll, placing on the baking dish seam side down. Repeat with the rest of the filling.
  • Top the filled and rolled tortillas with the rest of the enchilada sauce and shredded cheese and bake, covered with foil about 10 minutes. Top with scallions and sour cream. 
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