Roasted Butternut Squash And Black Bean Vegetarian Enchiladas

3 faves
More from this source
Yummy Mummy
Nutrition per serving    (USDA % daily values)
CAL
610
FAT
105%
CHOL
26%
SOD
73%

Comments

Add a comment

Ingredients for 4 servings

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

You might also like

Simply Perfect Chicken Enchiladas
Cheeky Kitchen
Roasted Zucchini, Black Bean + Goat Cheese Ench...
Sprouted Kitchen
Enchiladas Verdes Recipe
Homesick Texan
Green Chile Enchiladas
Simply Recipes
Slow Cooker Enchiladas
The Kitchn
Black Bean Sweet Potato Enchiladas
Cookie and Kate
Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Cheese Enchiladas
Homesick Texan
Roasted Vegetable And Black Bean Enchiladas Verdes
Pamela Salzman
Chicken Enchiladas With Tamra’s Ranchero Sauce
The Naptime Chef