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Vegetarian Enchiladas with Butternut Squash & Black Beans
Ingredients
  • 1 cup red enchilada sauce, homemade or canned
  • 1 tsp olive oil
  • 2 ½ cups peeled butternut squash, cut ½-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 ½ cups reduced sodium canned black beans, rinsed and drained
  • ¼ cup cilantro
  • 1 tsp cumin
  • ½ tsp chili powder
  • ¼ cup water
  • 8 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)
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