This vegetarian twist on a delicious Mexican favorite, is packed full of hearty, plant-based protein.
- 1 lb. butternut squash, peeled, seeded, cut into 1/2-inch chunks
- 2 tbsp. vegetable oil, divided
- 2 (10 oz.) cans La Preferida enchilada sauce, divided
- 1 (15 oz.) can no salt added black beans, rinsed and drained
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/3 cup fresh cilantro, plus additional for serving
- 12 6-inch corn tortillas, warmed
- sliced avocado, optional for serving
- Greek yogurt or Mexican crema, optional for serving
- Preheat oven to 425 degrees. Coat a 9x13 baking dish with cooking spray and set aside.
- Coat a large baking sheet with cooking spray. Place squash on sheet and drizzle with 1 tablespoon oil. Season with salt and black pepper; toss to coat evenly. Roast about 25 minutes or until squash is tender, tossing once halfway through.
- In a large bowl add roasted squash, 1 cup enchilada sauce, black beans, 1 cup cheese, and cilantro. Toss until combined.
- Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish. Fill each tortilla with about 1/3 cup of the squash filling. Fold and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce over the enchiladas.
- Reduce heat to 350 degrees and bake enchiladas, covered, 20 minutes. Uncover and sprinkle with remaining cheese; bake 5 minutes. Garnish with additional cilantro; serve with sliced avocado and Greek yogurt or Mexican crema, if desired.
447 CALORIES Per Serving
SATURATED FAT: 1G