Butternut Squash & Black Bean Enchiladas

Butternut squash is my new favorite food. I LOVE it. So when my friend Mandi, who is very health-conscious, suggested we make this recipe together, I was all for it. The original recipe can be found here, but I tweaked a few things to make it work better for my family. I also doubled the recipe, but what is included below is for a single batch.

STEP 1: Ingredients

• olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and chopped
• 2 1/2 butternut squash, cut into 1/2-inch squares
• 1 can Rotel
• 1 1/2 c black beans, drained and rinsed
• 1 t cumin
• 1/2 t chili powder
• 1/4 c water
• 1 c enchilada sauce
• tortillas
• shredded cheese

(from the original recipe, I omitted cilantro only because I didn't have it on hand and didn't want to make a trip to the store just for that, but it would make this even more savory!)

STEP 2: Stovetop
Saute onions, garlic, and jalapeno in a small amount of olive oil until the onions begin to become translucent. Add squash, Rotel, beans, spices, and water. Cook over medium low heat or until squash is tender - 20-25 minutes.

STEP 3: Stuffing 
Place just enough enchilada sauce in the pan to cover the bottom. I was making these up to freeze, so I used a disposable pan (which, PS, I will buy from the Dollar Store from now on! They have 2 packs and I think I paid almost $4 for a 4 pack at Dillon's!).

 

The recipe says to add 1/3 c to the tortilla, but I always use a spoon until the amount looks right. I also started folding my enchiladas like enchiladas instead of like burritos, which makes for an easier fit in the pan AND less mess. Win win.

STEP 4: Oven
Place stuffed enchiladas in the pan and drizzle with enchilada sauce. Top with cheese (I skipped this step since they were going straight to the freezer, but I will add it before I bake) and bake at 400 until cheese is melted.