I found this recipe online and made a few adjustments. It was originally made with red sauce but Jason likes green sauce better so I switched that. I like corn tortillas better than flour so used that. I had a lot of filling left over after filling all the tortillas so I put it in the freezer to make again another day. It was amazing and super easy. ENJOY!!!


Butternut Squash and Black Bean Enchiladas

Ingredients:

• 1 cup green enchilada sauce
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 10 oz can diced tomatoes
• 1 small can green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1/4 tsp ground red pepper
• 1 tsp cumin
• 1/4 cup water
• 12-13 corn tortillas
• 1 cup reduced-fat shredded Mexican cheese
• 1-2 chopped green onions, for garnish
• reduced-fat sour cream, for serving (optional)

Directions:
  
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, diced tomatoes, black beans, water,  cilantro, cumin and red pepper powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.


Place about a 1/4 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.