Black Bean and Butternut Squash Enchiladas

Boy oh boy do I have a recipe to share with you all! Remember last week when I mentioned Derek was out of town and it gave me the chance to spend time with my family and cook up an awesome dinner while watching my man Jameis Winston win the Heisman? Yes, all in all it was a wonderful night, and our dinner was the icing on the cake of it all. I was browsing one of my favorite recipe bloggers, Skinny Taste, and stumbled upon a deliciously rich enchilada recipe and I knew I had to recreate it. Below is the recipe, which I made a few tweaks to!

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  • 1 cup red enchilada sauce (I used 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
  • 1 cup reduced-fat shredded cheddar cheese
  • reduced-fat sour cream, for serving (optional)

Directions:

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

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Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

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These were by and far the most delicious enchiladas I have ever made, and probably one of my favorite uses of butternut squash. The dish definitely had a little bit of a spicy kick to it, and it all froze and reheated beautifully for lunch the next week. And by beautifully, I mean that it looked like a mess but tasted even better than the first time I ate it.

Please, do yourself a favor and make these enchiladas!

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