Name: Vegetarian Butternut Squash and Black Bean Enchiladas
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8 enchiladas
Ingredients: 1 cup red enchilada sauce (homemade or canned); 1 tsp olive oil; 2 1/2 cups peeled butternut squash (cut 1/2-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 1/2 cups reduced sodium canned black beans (rinsed and drained); 1/4 cup cilantro; 1 tsp cumin; 1/2 tsp chili powder; 1/4 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))