Butternut Squash and Black Bean Enchiladas

If you have followed Shel's Kitchen for any amount of time you might remember this recipe for Cheesy Zucchini Enchiladas.  When I published that post I never thought I would be able to find another vegetarian enchilada dish that would be as good or better.  However, I firmly believe that these butternut squash and black bean enchiladas give the zucchini ones a run for their money.  The sweet butternut squash with the satisfying bite of the black beans and spicy Rotel tomatoes are the perfect combo when nestled in low carb tortillas and covered with enchilada sauce and cheese!  Try these today!  They might be your new fave!

Butternut Squash and Black Bean Enchiladas (adapted from skinnytaste.com)

1 1/2 c. red enchilada sauce
1 t. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 (12 oz.) package frozen diced butternut squash
1 t. salt
1/2 t. crushed red pepper
1 (10 oz.) can Rotel tomatoes with green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 c. cilantro
1 t. cumin
1/2 t. chili powder
8 medium low carb tortillas (I used La Tortilla Factory - 70 calories each!)
1 c. reduced fat shredded cheese
2 T. chopped green onions (for garnish)

Preheat the oven to 400.  Spray a 9X13 pan with cooking spray and spread 1/2 c. of the enchilada sauce on the bottom of the pan.  Set aside. 

Heat the olive oil in a large skillet over medium high heat and add the onions.  Saute the onions for 5 minutes or until almost tender.  Add the garlic and continue cooking another minute until the garlic is fragrant.  Add the squash, salt, crushed red pepper, Rotel tomatoes, black beans, cilantro, cumin and chili powder.  Cook for 15-20 minutes over medium heat until the squash is tender and most of the liquid has evaporated (you don't want the filling to be watery.)  

Place a generous 1/3 c. of the filling in the center of each tortilla, roll and place in the prepared pan seam side down.  Pour the remaining 1 c. enchilada sauce over the enchiladas and sprinkle with the cheese.  Bake for 20 minutes or until hot and bubbly, garnish with green onions and serve!

8 servings (217 calories each serving) according to my calculator on loseit.com