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Butternut Squash Black Bean Enchiladas

Shugary Sweets
  • 85 minutes
  • Serves 8

INGREDIENTS

4 cups

butternut squash, peeled and diced

2 tbsp

olive oil

1/2 tsp

kosher salt

1/4 tsp

black pepper

3 cloves

garlic, pressed

1/2

medium onion, diced

1 can

black beans, rinsed and drained

2 cups

green enchilada sauce, divided

1 tsp

cumin

1 cup

jack cheese, shredded

8

flour tortillas