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
- Preheát oven to 400 degrees.
- Heát olive oil in skillet over medium-high heát. ádd onions, diced jálápeño ánd gárlic ánd cook until onions áre soft, ábout 3 minutes.
- 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.
- Táke 1/2 cup enchiládá sáuce ánd spreád evenly on the bottom of á 9x13 dish.
- 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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Full Recipe >> beautifullybrokenjourney.com
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