Ingredients
- 1 teaspoon olive oil
- 2 cups peeled butternut squash, cut into ½ inch cubes
- ½ cup onion, diced
- 1 cup canned black beans, rinsed and drained
- 1 cup red enchilada sauce
- 10 oz can RO*TEL tomatoes with green chilies
- 1 tsp cumin
- ¼ cup cilantro, washed and chopped
- ½ teaspoon chili powder
- ¼ cup water
- tortillas, flour or whole wheat (I use burrito size)
- 1 cup shredded cheese, I used Colby and Monterrey Jack
Recipe Description
Perfect for meatless Monday, these Butternut Squash and Black Bean Enchiladas are a delicious comfort meal filled with butternut squash, black beans, RO*TEL and spices baked in enchilada sauce and topped with cheese. These “taste too good to pack such a vitamin punch” butternut squash and black bean enchiladas require a few items from the produce section, a can of RO*TEL, a can of black beans, and a few spices.
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