dinner — lunch

Butternut Squash Enchiladas

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BUTTERNUT SQUASH ENCHILADAS RECIPE

Ingredients
  • 1 medium butternut squash, cooked and cut into cubes
  • 1 can organic black beans
  • 1 small onion
  • 1 tsp Cumin
  • 1 tsp Paprika
  • ¼ tsp red chili pepper (or add more to taste)
  • 1 garlic clove, minced
  • 1 can enchilada sauce (Trader Joe’s is my favorite!)
  • Organic corn tortillas (can substitute with low carb or paleo wraps

Directions

  1. Grill a chopped onion with 1tbs of olive oil
  2. Add the cooked squash and 1 can of black beans to the onion and continue to sauté
  3. Season with cumin, red chili pepper, paprika and fresh garlic to taste
  4. Dip tortillas of your choice in a red enchilada sauce. (There are tons of healthy, low calorie tortillas and enchilada sauce options out there)
  5. Spoon filling into tortillas and role ~ you can add cheese here if you wish
  6. Place in oven set to 375 degrees for about 15-20 min
  7. Garnish with corn, cilantro and avocado

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