Roasted Butternut Squash And Black Bean Vegetarian Enchiladas

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Yummy Mummy
Nutrition per serving    (USDA % daily values)


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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

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