Recipes by A.I.
Mexican

Vegetarian Enchiladas with Butternut Squash and Black Beans

Recipe from Skinnytaste

Cuisine
Mexican
Protein
vegetarian (black beans)
Dietary
vegetarian
Time
20 minutes (1 hr 30 min total)

Ingredients

  • 1 cup red enchilada sauce, homemade or canned
  • 1 tsp olive oil
  • 2 1/2 cups peeled butternut squash, cut into 1/2-inch dice
  • Salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 1/2 cups reduced-sodium canned black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 medium low-carb whole wheat flour tortillas
  • 1 cup reduced-fat shredded Mexican cheese
  • 2 tbsp chopped scallions, for garnish
  • Reduced-fat sour cream, for serving (optional)

Method

  1. Preheat the oven to 400°F.
  2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  3. Heat olive oil over medium-high heat in a large skillet. Add onion, garlic, and jalapeno; cook 2-3 minutes until the onion is translucent and garlic is fragrant.
  4. Add the cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin, and chili powder; season with salt and pepper. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  5. Place a generous 1/3 cup filling in the center of each tortilla, roll, and place seam-side down in the baking dish. Repeat with the remaining filling.
  6. Top with the remaining enchilada sauce and cheese. Cover with foil and bake until hot and the cheese is melted, about 10 minutes.
  7. Top with scallions and serve with sour cream if desired.

To drink

Pairing
Ink Grade 2022 Sauvignon Blanc (Napa Valley), $75.00
On a budget
Chateau Ste. Michelle Dry Riesling (Washington), about $11

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