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Vegetarian Enchiladas {Best Ever!}
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion diced
  • 3 ½ cups (½-inch-cubed) butternut squash about 1 small, 1 ½-pound squash
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 ½ teaspoons ground chipotle chili powder reduce to 1 or ½ teaspoon if sensitive to spice
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can low sodium black beans rinsed and drained
  •  
  • 1 (10-ounce) can red enchilada sauce or 1 ¼ cups homemade Enchilada Sauce
  • ¾ cup freshly grated sharp cheddar Monterey jack, pepper jack, or similar cheese
  • 6 taco-sized about 8-inch whole wheat low-carb tortillas (I used La Banderita brand)
  • Optional for serving: sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt
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