Fall is finally here! Some of you may have had fall weather for awhile now but living in Arizona October means the end to 100 degree days and cooler nights which makes me really happy. It also means fall favorites, like squash are coming into season. To celebrate, I worked up this delicious recipe featuring butternut squash. Black bean and butternut squash enchiladas can be a perfect addition to your meatless Monday rotation, or any night of week really. I hope you enjoy them as much as we did! Enjoy!
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1/4 of a small jalapeño, diced
- 1 15oz can organic black beans, rinsed and drained
- 3 cups peeled butternut squash, cubed ( I purchased peeled and cubed)
- 1/2 cup cilantro
- 1/2 cup green chilies (I buy jarred)
- 3/4 cup organic salsa
- 1 tablespoon coconut oil
- 3/4 cup water
- 1 16oz jar enchilada sauce
- 12 six inch whole wheat tortillas
- 1 1/2 - 2 cups reduced fat shredded Mexican cheese
- 1 large green onion, chopped
Preheat oven to 400 degrees. Heat the coconut oil in a large skillet on medium heat. Add garlic, jalapeño, and onions. Cook about 3-4 minutes or until onion become translucent.
Add squash, black beans, cilantro, green chilies, salsa, and water.
Cover and cook on low heat 25-30 minutes or until squash is tender.
Line a large casserole dish with about 1/2 cup of enchilada sauce.
Evenly distribute the squash and black bean mixture among the tortillas. Sprinkle a small amount of cheese on top of the mixture and roll up tortillas. Place tortillas seam side down in the casserole dish. Spread remaining enchilada sauce and cheese over the top. Cover and heat for about 15 minutes or until cheese is melted.
Serve with a dollop of low-fat sour cream and garnish with green onions.