Vegetarian Enchiladas with Butternut Squash & Black Beans

Ingredients

The filling

• 2 ½ cups peeled butternut squash, cut ½-inch-dice
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 ½ cups reduced sodium canned black beans, rinsed and drained
• ¼ cup cilantro
• 1 tsp cumin
• ½ tsp chili powder
• ¼ cup water

The assembly

• 8 medium low-carb whole wheat flour tortillas
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• 1 cup red enchilada sauce, homemade or canned
• 1 tsp olive oil
• salt and pepper to taste

Instructions

Nutrition Facts (estimated)