Vegetarian

Butternut Squash and Black Bean Enchiladas takes 15 minutes to prepare.

Butternut Squash and Black Bean Enchiladas takes 40 minutes to cook.

Butternut Squash and Black Bean Enchiladas makes 10 servings.

The ingredients for Butternut Squash and Black Bean Enchiladas are:

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)

Here is how you make Butternut Squash and Black Bean Enchiladas:

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: 10Recipe submitted by SparkPeople user KRISTA987.

The nutritional information for Butternut Squash and Black Bean Enchiladas is:

• Servings Per Recipe: 10
• 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