SkinnyTaste called for whole wheat flour tortillas, but I can't eat whole wheat and I prefer corn tortillas over flour, so I went with these instead! I hope you love them as much as I have.
- 1 cup red enchilada sauce
- 1 teaspoon olive oil
- 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
- salt and pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 10 oz can Rotel tomatoes with green chilies
- 1 1/2 cups reduced sodium canned black beans, rinsed and drained
- 1/4 cup cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup water
- 12 corn tortillas (or 8 medium low-carb whole wheat flour tortillas)
- 1 cup reduced-fat shredded Mexican cheese
- 2 tablespoons chopped scallions, for garnish
- Sliced avocado or reduced-fat sour cream for serving (both optional)
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish (I used 9x13); set aside.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
Place about a generous 1/4 cup filling in the center of each tortilla (1/3 cup if using flour tortillas) and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.
Nutrition Facts- Servings: 6 • Size: Two enchiladas (based on corn tortillas) • Calories: 219 • Fat: 3.1 g • Carbs: 43.4 g • Fiber• 7.9 g • Protein: 7.1 g • Sugars: 4.3 g