2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash)
1 tablespoon extra virgin olive oil
15 ounces cooked or canned black beans, drained and rinsed
1/4 cup chopped yellow onion
1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish
12 ounces jarred or fresh mild green salsa
1/4 cup 2% plain Greek yogurt (such as Chobani)
1 1/2 cups shredded Mexican cheese blend
8 corn tortillas
1 large ripe avocado, peeled, pitted, and sliced
1 cup low fat sour cream
Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.
In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.
a thin layer of the salsa sauce over the bottom of 10" x 7" casserole
dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch
square baking dish would work as well. Place 1/3 cup of the squash and
bean mixture into each tortilla. Top with 1 tablespoon of cheese and
roll up. Place seam-side-down in the baking dish. Continue until all the
squash mixture is used up. Pour the remaining salsa sauce over the top
of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees
until cheese has melted and starting to brown in places, about 30
minutes. Let cool for 5 minutes. Garnish with cilantro and serve with
sour cream and avocado.