March 28, 2014

Fiesta Friday: Butternut Squash and Black Bean Enchiladas

Butternut Squash and Black Bean Enchiladas | hardparade.blogspot.com

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
Ingredients:
  • 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

Directions:
  • 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. 
 photo signature_zpsrlbicfqk.png

No comments:

Post a Comment

You're leaving me a comment? Thanks! I like hearing from you.