Roasted Butternut Squash & Black Bean Enchiladas
Original recipe: https://www.yummymummykitchen.com/2012/09/roasted-butternut-squash-and-black-bean-enchiladas.html
INGREDIENTS:
- 2 ½ cups ½-inch cubed butternut squash (12 ounces, or about 1 small-medium peeled, seeded squash)
- 1 tablespoon extra virgin olive oil
- 15 ounces cooked or canned black beans, drained and rinsed
- 1/4 cup chopped yellow onion
- 1 ½ tablespoons chopped cilantro, plus more cilantro for garnish
- 12 ounces jarred or fresh mild green salsa
- 1/4 cup 2% plain Greek yogurt
- 1 ½ cups shredded Mexican cheese blend
- 8 low carb tortillas of choice
- 1 large ripe avocado, peeled, pitted, and sliced
- 1 cup sour cream
DIRECTIONS:
- Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.
- In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.
- Pour a thin layer of the salsa sauce over the bottom of a 10″ x 7″ casserole dish. The 10×7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla.
- Top with 1 tablespoon of cheese and roll-up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up.
- Pour the remaining salsa sauce over the top of the enchiladas. Sprinkle with the remaining cheese.
- Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes.
- Garnish with cilantro and serve with sour cream and avocado.
Nutrition Facts:
Yields 8 servings. Serving Size 1/8
- Carbohydrates – 51g
- Fat –23g
- Protein– 20g
- Fiber – 14g
- Calories – 473
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