Vegetarian Butternut Squash and Black Bean Enchiladas
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Skinnytaste · by Gina Homolka★ 5.0 (157)

Vegetarian Butternut Squash and Black Bean Enchiladas

NUTRITION · PER SERVING90M COOK
CAL 9%·PRO 25%
CARBS 29G64% OF CAL
13G FIBER3G SUGAR12G OTHER
FAT 6G29% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Butternut squash and black beans wrapped in tortillas and baked in enchilada sauce with cheese. A hearty vegetarian main with warm spices and a savory cream sauce.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup red enchilada sauce (homemade or canned)
  • 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 diced)
  • 10 oz can Rotel tomatoes with green chilies
  • 1 1/2 cups reduced sodium canned black beans (rinsed and drained)
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tbsp chopped scallions (for garnish)
  • reduced-fat sour cream (for serving (optional))
PREP
20M
SODIUM
742MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.