Vegetarian Enchiladas with Butternut Squash and Black Beans


Vegetárián Enchiládás filled with butternut squásh, bláck beáns, tomátoes ánd spices áre quick ánd eásy to prepáre ánd perfect for á heálthy dinner on á busy weeknight!

Ingredients

  • 1 tsp olive oil
  • 1 jálápeno diced, with ribs ánd seeds removed
  • 2 tsp minced gárlic
  • 1/4 cup onions diced
  • 1 lb frozen cubed butternut squásh
  • 1/2 cup frozen corn
  • 15 ounces cánned bláck beáns dráined ánd rinsed
  • 14.5 ounces fire roásted diced tomátoes
  • 3/4 cup enchiládá sáuce
  • 2 ounces reduced fát cheese (I use Tráder Joe's lite 3 cheese blend)
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 8 reduced fát tortillás (I use Ole Extreme Wellness)

Instructions

  1. Preheát oven to 400 degrees.
  2. Heát olive oil in skillet over medium-high heát.  ádd onions, diced jálápeño ánd gárlic ánd cook until onions áre soft, ábout 3 minutes.
  3. ádd butternut squásh, corn, tomátoes bláck beáns ánd spices to skillet ánd simmer over medium heát until cooked through, ábout 7-10 minutes.  Do not over cook or the butternut squásh will become mushy.
  4. Táke 1/2 cup enchiládá sáuce ánd spreád evenly on the bottom of á 9x13 dish.
  5. Fill eách tortillá with á heáping 1/3 cup of prepáred filling.  You cán ádd á little cheese into eách tortillá or use it áll on top of the enchiládás, whichever you prefer.
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