Since its squash season, how about a new take on enchiladas with butternut squash! Sweet, spicy, and incredibly delicious. Serve with guacamole and fresh cut limes.
Makes 6 Enchiladas
1/2 butternut squash, diced
1/2 onion, diced
1 garlic clove, minced
2 tbsp cumin
1 cup mushrooms, sliced
1 cup water
1 can black beans
1 15oz can diced tomatoes
1 15oz can tomato sauce
1 lime, juiced
6 whole wheat tortilla wraps
Combine the butternut squash, onions, garlic clove, 1 tbsp of cumin, mushrooms, and water together and saute for about 20 minutes.
Add in the black beans and diced tomatoes and cook for another 10 minutes.
Mix the can of tomato sauce, the juice of 1 lime, and 1 tbsp of cumin together. Spoon about 2 tbsp of the sauce to the bottom of a casserole dish and spread across the bottom.
Add about 2 tbsp of the filling to a tortilla and roll up tightly. Add to the casserole dish, seam side down. Pour the remaining sauce over the top of the enchiladas and any remaining filling.
Bake at 350 degrees, uncovered, for 45 minutes.