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
butternut squash peeled, seeded and chopped
yellow onion, diced
garlic cloves, minced
can of black beans, rinsed and drained
can of LA VICTORIA® Fire Roasted Diced Green Chiles
LA VICTORIA™ Whole Wheat Tortillas
can of LA VICTORIA® Red Enchilada Sauce
low-fat shredded cheese
In This Recipe
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.
Transfer squash into large bowl. Mash until smooth. Reduce oven temperature to 350°F.
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.
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.
Top completed tortillas with another 1½ cups enchilada sauce and sprinkle with remaining cheese. Bake uncovered 30 minutes or until hot.