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Vegetarian Enchiladas with Butternut Squash and Black Beans

Well Plated by Erin
  • 55 minutes
  • Serves 6


1 tbsp

extra-virgin olive oil


small red onion, diced

3 1/2 cups

1/2-inch-cubed butternut squash (about 1 small, 1 1/2-pound squash)

3 cloves

garlic, minced (about 1 tablespoon)

1 1/2 tsp

ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)

1/2 tsp

ground cumin

1/2 tsp

kosher salt

1/4 tsp

black pepper

1 15 ounce can

Simple Truth Black Beans, rinsed and drained

1 10 ounce can

red enchilada sauce or 1 1/4 cups homemade red enchilada sauce

3/4 cup

freshly grated sharp cheddar, Monterey jack, pepper jack, or similar cheese


taco-sized (about 8-inch) whole wheat low-carb tortillas (I used La Banderita brand)

Optional, for serving: sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt

1 person Recommend This Recipe