Roasted Butternut Squash and Black Bean Enchiladas
This healthy food blogger makes wholesome enchiladas possible with whole-wheat tortillas, vitamin-rich butternut squash, and protein-packed black beans. She also makes her own enchilada sauce, but feel free to buy your own low-sodium version!
1 large butternut squash
2 small onions
1 can black beans, rinsed and drained
1/2 tsp. nutmeg
1/2 tsp. cumin
1/4 tsp. cinnamon
6-8 whole-wheat tortillas
3 c. enchilada sauce
Salt to taste
Preheat oven to 400 degrees. Peel, de-seed and cube butternut squash. Toss squash with a bit of oil and salt, then spread evenly on a sheet pan. Roast for 45 minutes or until soft, stirring once during cooking. Transfer cubes to a large mixing bowl and mash with a fork. Set aside to cool. Dice onions and sauté until brown and soft. Add beans and cook for a minute or two until warmed. Transfer beans and onions to squash bowl, then season with spices and salt. Spread enchilada sauce on the bottom of a 9x13 glass baking dish. Scoop squash filling evenly onto tortillas and then loosely roll. Place filled tortillas seam side down in the dish. Top tortillas with remainder of the enchilada sauce. Bake uncovered for 30 minutes at 350 degrees.