Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladasblack-bean-and-butternut-squash-enchiladas.jpg
You’ve never had enchiladas quite like these! The fall flavors meld together for the perfect sweet and savory entrée.

gluten-free-icon.gif Gluten Free

Ingredients

  • ½ cup diced onion
  • 3 cups peeled and cubed butternut squash
  • ½ Tablespoon canola oil
  • 1 – 15 ounce can no salt added black beans
  • 1 ¼ cup part-skim shredded mozzarella cheese
  • 8 – 6 inch whole grain flour tortillas (use gluten free tortilla for GF version)
  • Cooking spray

Sauce

  • 1 teaspoon canola oil
  • 1 cup water
  • 1 - 8 ounce can no salt added tomato sauce
  • 1 Tablespoon all-purpose flour (use corn, potato starch or gluten free flour for GF version)
  • 1 ½ Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ teaspoons Splenda® brown sugar blend

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large skillet on medium-high heat, sauté onion and squash in canola oil.  Stir often to prevent burning.  Cook for 12-15 minutes or until squash is fork tender.  Add black beans and stir to combine.
  3. Place 1 Tablespoon of mozzarella cheese down the middle of the tortillas.  Spoon black bean and squash mixture on top, roll tightly and place in the bottom of a sprayed 8 x 8” square baking dish. 
  4. In a small saucepan over medium-high heat, whisk together sauce ingredients.  Simmer until thick, about 5 minutes.  Pour over enchiladas.
  5. Top each enchilada with ½ Tablespoon of mozzarella cheese and bake uncovered for 30 minutes.

Nutrition Information
Per enchilada
Calories: 227
Total Fat: 9 g
    Saturated Fat:  2 g
Sodium:  429 mg
Total Carbohydrates:  28 g
    Dietary Fiber:  8 g
Protein:  13 g