Black Bean and Butternut Squash Enchiladas

We love to have meatless Mondays and I'm always looking for new and exciting recipes to try!!
This week I was inspired by Owen.
He's becoming more adventurous with his food and he LOVES Mexican and Tex-Mex.
However,  I still struggle to get him to eat his veggies.
So I decided to plan a sneak attack.
I was going to sneak more veggies into his favorites.  Heck, I may even get my hubby to enjoy squash!!


Well it was a success!!!
Owen asked for seconds and John liked it too!
You've got to give these a try!
I drizzled them with extra enchilada sauce and topped it off with Greek yogurt.  Avocado would be delicious too.
Want to keep it vegan?  No problem!
Skip the cheese and substitute almond or coconut milk yogurt, or even soy yogurt.
So delicious!


Happy Cooking!
Sarah

Black Bean and Butternut Squash Enchiladas 

• 1 cup red enchilada sauce (homemade or store-bought, I used Frontera brand)
• 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 minced
• 10 oz can diced tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1 tsp tsp chili powder
• 1/4 cup water
• 8 medium corn tortillas 
• 1/2 cup reduced-fat shredded Mexican cheese (optional)
• Greek or any plant based yogurt, for serving (optional)
• Avocado, diced, also for serving (optional)

1. Preheat the oven to 400°F.
2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
3. 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.
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17. Add cubed butternut, tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. 

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2. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
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2. 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.
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1. Top with remaining enchilada sauce and cheese (optional) and bake, covered with foil until hot and the cheese is melted, about 10 minutes. 
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1. Top off with yogurt and/or avocados and enjoy!!