Black Bean & Squash Vegetarian Enchiladas
Black Bean & Squash Vegetarian Enchiladas are a healthy Mexican recipe perfect for a hearty and wholesome 30 minute vegetarian meal.
Servings: 8 enchilladas
Calories: 892kcal
Ingredients
- 1 Tbsp. olive oil
- 1 large yellow onion diced
- 1/2 tsp chili powder
- 1 Tbsp. cumin
- 1/2 tsp. oregano
- 2 tsp. diced garlic
- 2 tsp. paprika
- 1/4 tsp. salt
- 1 can Rotel with Lime & Cilantro
- 2 c. cubed butternut squash cooked
- 1 can black beans rinsed
- 10 oz. can red enchilada sauce
- 1 c. shredded Mexican blend cheese
- 8 10 inch tortillas
- 3 green onions chopped, sour cream and avocado
- 2 green onions diced
- 1 c. sour cream
- 1 avocado sliced
Instructions
- Preheat oven to 350°.
- Heat olive oil over high heat in a large skillet. Add the diced onion and saute for 2 minutes. Add the spices and cook for another minute or two until they are fragrant. Stir in the Rotel, black beans and squash.
- Scoop 2/3 cup of the vegetable mixture into a tortilla and roll up. Repeat with the remaining tortillas.
- Arrange the rolled tortillas in a sprayed 9x13 baking dish. Top with enchilada sauce and shredded cheese. Bake at 350° for 10 minutes.
- Serve topped with green onions, avocado and sour cream.
Notes
Steam in a bag cubed squash works great for this recipe!
Nutrition
Serving: 1g | Calories: 892kcal | Carbohydrates: 109g | Protein: 28g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 25g | Cholesterol: 46mg | Sodium: 2003mg | Fiber: 23g | Sugar: 12g