Butternut Squash and Black Bean Enchiladas

INGREDIENTS

1 cup

red enchilada sauce (homemade or canned)

1 tsp

olive oil

2 1/2 cups

peeled butternut squash, cut 1/2-inch-dice

salt and pepper,

small onion, diced

3 cloves

garlic, minced

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

medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)

1 cup

reduced-fat shredded Mexican cheese

2 tbsp

chopped scallions, for garnish

reduced-fat sour cream, for serving (optional)