Author Notes
Roasting butternut squash creates a fantastic caramelized flavor combined with the richness of black beans and enchilada sauce and you have a savory, intensely flavored vegetarian dish. Reduced fat cheese will lower the fat count and whole wheat tortillas add a wonderful flavor. —Foodie
Ingredients
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1
butternut squash peeled, seeded and chopped
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3 tablespoons
olive oil
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1
yellow onion, diced
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2
garlic cloves, minced
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14 ounces
can of black beans, rinsed and drained
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4 ounces
can of LA VICTORIA® Fire Roasted Diced Green Chiles
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1 teaspoon
cumin
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1 teaspoon
dried oregano
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8
LA VICTORIA™ Whole Wheat Tortillas
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28 ounces
can of LA VICTORIA® Red Enchilada Sauce
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3 cups
low-fat shredded cheese
Directions
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Preheat the oven to 400°F. Toss squash with tablespoon olive oil. Season with salt and pepper. Arrange squash on baking sheet. Roast 45 minutes or until soft, stirring twice during cooking.
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Transfer squash into large bowl. Mash until smooth. Reduce oven temperature to 350°F.
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Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil. Add onion and garlic; cook until softened, stirring occasionally. Add black beans and diced green chiles. Cook 3 minutes. Add cumin, oregano, salt and pepper. Add onion mixture to squash; stir to combine.
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To assemble enchiladas, wrap LA VICTORIA™ Tortillas in damp paper towels and heat in microwave 30 seconds; turn over and heat 30 seconds more. Spread 1½ cups LA VICTORIA® Red Enchilada Sauce on the bottom of a 9x13 glass baking dish or casserole. Place 3 tablespoons squash filling in center of each warm tortilla and top filling with 2 tablespoons shredded cheese. Loosely roll tortillas up into wide cigars. Place filled tortillas seam side down in sauce. Repeat using remaining tortillas and filling.
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Top completed tortillas with another 1½ cups enchilada sauce and sprinkle with remaining cheese. Bake uncovered 30 minutes or until hot.
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