Butternut Squash + Black Bean Enchiladas

FALL is in the air, and MEXICAN FOOD is on my mind - two of my favorite things!

I love Mexican food, but man it can really pack on the pounds if you're not careful. That doesn't mean you have to completely give it up though! This recipe is great if you're trying to eat healthier because its made with WHOLE ingredients and way LESS SUGAR! Okay, now we are getting to the good part... keep reading for more!

This recipe is loaded with BUTTERNUT SQUASH which is a fantastic source of vitamin E, thiamin, niacin, vitamin B6, folate, pantothenic acid, and manganese. I love butternut squash because it is so great for digestion, blood pressure maintenance, and skin and hair health. Follow the recipe provided below to make it yourself!

INGREDIENTS:

  • 2 teaspoons olive oil

  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

  • salt and pepper, to season

  • 1 medium yellow onion, diced

  • 3 cloves of garlic minced

  • 1/2 jalapeno, seeded and diced

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 - 15 ounce can black beans, rinsed and drained

  • 8 yellow corn tortillas, cut into thick strips

  • 1-15 ounce can red enchilada sauce

  • 1 cup reduced-fat mexican cheese, divided

  • cilantro and low-fat sour cream, for serving

INSTRUCTIONS:

  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

  2. Next add the black beans,, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

As always, if you make this butternut squash + black bean enchilada skillet be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is always so helpful and appreciated!

Recipe inspired and adapted by Ambitious Kitchen!

NUTRITION

  • Serving Size: 1/4 of recipe

  • Calories: 470

  • Sugar: 5g

  • Sodium: 1248mg

  • Fat: 20g

  • Saturated Fat: 6g

  • Trans Fat: 0g

  • Carbohydrates: 52g

  • Fiber: 9g

  • Protein: 21g

  • Cholesterol: 30mg