Vegetarian Enchiladas

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  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion diced
  • 3 1/2 cups (1/2-inch-cubed) butternut squash about 1 small, 1 1/2-pound squash
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 1/2 teaspoons ground chipotle chili powder reduce to 1 or 1/2 teaspoon if sensitive to spice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can low sodium black beans rinsed and drained
  • 1 (10-ounce) can red enchilada sauce or 1 1/4 cups homemade Enchilada Sauce
  • 3/4 cup freshly grated sharp cheddar Monterey jack, pepper jack, or similar cheese
  • 6 taco-sized about 8-inch whole wheat low-carb tortillas (I used La Banderita brand)
  • Optional for serving: sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt


  • Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  • Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
  • Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it’s the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
  • Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
  • Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.


SERVING: 1enchilada, without toppings
CALORIES: 230kcal
FAT: 6g