Butternut Squash & Black Bean Skinny Enchiladas (Vegetarian!)

Vegetarians rejoice! A recipe for you!  We are meat eaters in this house, so it's not very common for our main dishes to be meat free. But with it being summer & wanting lighter, healthier yet filling meals, I was pretty stoked to find this recipe. Plus this recipe was from one my favorite healthy sites, Skinny Taste so I knew it would be delicious & it was! These were full of flavorful veggies & relatively easy for me to put together.  A win all around!

Serves: 4
Cook time according to me: 1 hour
How difficult was this? Not too bad!

1 can (10oz) red enchilada sauce
1 tsp olive oil
1 1/2 cups peeled butternut squash, cut 1/2 inch-diced
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeded & diced
10 oz can Rotel tomatoes with green chilies
1 1/2 cups reduced sodium canned black beans, rinsed & drained
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
8 medium whole wear flour tortillas
1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions, for garnish
salt & pepper to taste
Reduced-fat sour cream for serving, optional

Preheat oven to 400 F. 

Heat olive oil over medium-high heat in a large skillet. Add onions, garlic & jalapeño & cook 2-3 mins until onions become translucent & garlic is fragrant. 

Add cubed squash, Rotel, beans, water, cilantro, cumin. chili powder & season with salt & pepper. Cover & cook over medium-low heat, stirring occasionally until the squash is tender, about 35 mins.

Spoon 1/3 of the enchilada sauce on the bottom of a 9x13 baking dish. Place a generous 1/3 cup filling in the center of each tortilla. Roll & place seam side down in the dish.

Poor remaining sauce over the top & sprinkle with cheese.  Bake for 10 mins.


No comments:

Post a Comment