Seasoned butternut squash and black bean mixture wrapped in warm tortillas, topped with verde enchilada sauce, Monterey Jack cheese, and your toppings of choice. Yummy!
INGREDIENTS
2 tbsp. oil
1/2 yellow onion, chopped
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 medium butternut squash, seeds and skin removed, cubed
4 oz. canned diced green chiles
1 can black beans, drained and rinsed
14 oz. verde enchilada sauce
10 Golden Blend or flour tortillas
1 3/4 cup Monterey Jack cheese
TOPPINGS
cilantro, chopped sliced avocado
INSTRUCTIONS
Preheat oven to 350 degrees F. Heat a large skillet to medium heat and add oil. After oil is heated add chopped onion, salt, chili powder and cumin. Mix and add cubed butternut squash. Cook for about 10 minutes until squash is softened.
Add diced green chiles, black beans, and 1/2 cup of the verde sauce to complete the filling and mix.
Add 1/2 cup of verde sauce to the bottom of a 9×13 pan. In each tortilla, add about 1/3 cup butternut squash filling and about 2 Tbsp cheese (no need to measure). Roll tightly and place with the end of the tortilla side down to keep enchiladas intact. After the 10 enchiladas are in the pan, add the remaining sauce and cheese. Bake for 10 minutes until cheese on top is melted.
Add cilantro, avocado, and other toppings desired. Enjoy!
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