Butternut Squash and Black Bean Enchiladas

Name: Butternut Squash and Black Bean Enchiladas
Yield: 8
Ingredients: 1 cup red enchilada sauce (homemade or 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; 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)

Butternut Squash and Black Bean Enchiladas was pinched from <a href="http://www.skinnytaste.com/2013/11/butternut-squash-and-black-bean.html" target="_blank">www.skinnytaste.com.</a>

INGREDIENTS

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1 cup red enchilada sauce (homemade or canned)

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1 tsp olive oil

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2 1/2 cups peeled butternut squash, cut 1/2-inch-dice

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salt and pepper, to taste

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1 small onion, diced

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3 cloves garlic, minced

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1 jalapeno, seeded and diced

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10 oz can Rotel tomatoes with green chilies

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1 1/2 cups reduced sodium canned black beans, rinsed and drained

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1/4 cup cilantro

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1 tsp cumin

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1/2 tsp chili powder

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1/4 cup water

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8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)

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1 cup reduced-fat shredded Mexican cheese

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2 tbsp chopped scallions, for garnish

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reduced-fat sour cream, for serving (optional)

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