Butternut Squash and Black Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 tbsp Old El Paso Taco Sauce Medium 1 1tsp Olive Oil 2.5 cup, cubes Butternut Squash 1 dash Salt 1 dash Pepper, black 1 small Onions, raw 3 clove Garlic 2 cup PC Blue Menu Diced Tomatoes 1 cup Black Beans - canned - Kroger 4 tbsp Cilantro, raw 1 tsp Cumin seed 0.50 tsp Chili powder 90 gram(s) Armstrong Light Marble Cheese 10 serving Old El Passo small tortillas (1 tortilla) (by RAIDERJAY)
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. 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.
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. 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.
Serving Size: makes about 10 small enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user KRISTA987.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. 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.
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. 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.
Serving Size: makes about 10 small enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user KRISTA987.
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 495.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.5 g
- Protein: 7.7 g
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