Butternut Squash and Black Bean Enchiladas

By Texaschef11

Ingredients

• 1 large butternut squash, roasted and mashed
• 1 medium onion, diced
• 1 can black beans, rinsed and drained
• 1/2 tsp nutmeg
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• salt to taste
• 6-8 whole wheat tortillas
• 1 large can red enchilada sauce (or homemade if you prefer)
• 1/2 cup of shredded cheese

Preparation

Step 1

Preheat the oven to 350 degrees.

Spray a medium-sized pan with olive oil and sauté the onion until translucent. Add in rinsed and drained black beans and stir until heated.

Add the black bean mixture to the squash and fold in to combine. Add spices and salt to taste.

Pour a thin layer of sauce on the bottom of a 9x13 pan to coat. Fill a tortilla with about 1 cup of mixture and loosely roll, placing the rolled tortilla seam-side down in the pan. Repeat with remaining tortillas.

Cover the rolled up enchiladas with the rest of the sauce and top with cheese.

Bake for 30 minutes. Remove from oven and let sit for 5 minutes before serving.