Roasted Butternut Squash and Black Bean Enchiladas Recipe

1/2-inch cubed butternut squash (16-ounces, or about 1 medium peeled, seeded squash)

extra virgin olive oil

zucchini, cubed

Bush’s Black Beans, drained and rinsed

medium onion, chopped

chopped cilantro, plus more cilantro for garnish

corn, frozen or fresh

enchilada sauce (I use Trader Joe’s)

shredded Mexican cheese blend

corn tortillas

large ripe avocado, peeled, pitted, and sliced

low fat sour cream