Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce

INGREDIENTS

1 15 ounce can

Black beans

4 cups

Butternut squash

3 cloves

Garlic

3/4 cup

Sweet corn, fresh or frozen

1/2

Yellow onion

Chipotle peppers in adobo sauce

1 15 ounce can

Tomato sauce, good quality

1 1/2 tbsp

Chili powder

Salt and pepper

1 tsp

Olive oil

Corn tortillas

2 cups

Colby jack cheese, reduced fat

3/4 cup

Greek yogurt, nonfat plain

Greek yogurt