Vegetarian Enchiladas filled with butternut squash, black beans, tomatoes and spices are quick and easy to prepare and perfect for a healthy dinner on a busy weeknight!
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 129kcal
Author Amy Reinecke
Ingredients
1tsp olive oil
1jalapenodiced, with ribs and seeds removed
2tsp minced garlic
1/4cuponionsdiced
1lbfrozen cubed butternut squash
1/2cupfrozen corn
15ouncescanned black beansdrained and rinsed
14.5ouncesfire roasted diced tomatoes
3/4cup enchilada sauce
2ouncesreduced fat cheese(I use Trader Joe's lite 3 cheese blend)
1tspcumin
1/4tspchili powder
8reduced fat tortillas(I use Ole Extreme Wellness)
Instructions
Preheat oven to 400 degrees.
Heat olive oil in skillet over medium-high heat. Add onions, diced jalapeño and garlic and cook until onions are soft, about 3 minutes.
Add butternut squash, corn, tomatoes black beans and spices to skillet and simmer over medium heat until cooked through, about 7-10 minutes. Do not over cook or the butternut squash will become mushy.
Take 1/2 cup enchilada sauce and spread evenly on the bottom of a 9x13 dish.
Fill each tortilla with a heaping 1/3 cup of prepared filling. You can add a little cheese into each tortilla or use it all on top of the enchiladas, whichever you prefer.
Place all enchiladas seam side down in prepared baking dish and use remaining enchilada sauce on top of enchiladas.
Top with remaining cheese and bake for 10 minutes or until cheese is melted.