Black Bean Banana Squash Enchiladas
Ingredients
- 1-15 oz can black beans drained and rinsed
- 6 whole wheat tortillas to make this meal gluten free, use corn tortillas instead
- 8 oz shredded cheddar & monterey jack cheese I used a combo but you could always do one or the other if you prefer
- 1 cup banana squash roasted (I just brushed the squash lightly with olive oil and baked until tender beforehand)
- 1/4 red onion minced
- 1/2 red bell pepper
- 1/4 cup cilantro coarsely chopped
- 1 jalapeño pepper thinly sliced
- 1/2 TBSP olive oil
For the enchilada sauce:
- 1 cup salsa
- 3 TBSP chili powder
- 1 cup vegetable stock
- 1 TSP garlic powder
- 1 TSP salt
- 1/4 red onion roughly chopped
Instructions
- Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with cooking spray.
- Warm olive oil in a sauté pan over medium heat. Add red onion, red bell pepper, cilantro and jalapeño pepper, and cook for 5 minutes.
- Chop the banana squash into small chunks. Add the black beans and squash to the skillet. Stir to combine, then remove from heat and place in a large bowl.
- Meanwhile, make the enchilada sauce by combining all sauce ingredients in a food processor. Pulse until smooth. Spoon 1/3 of the mixture into the baking dish.
- Add 1/2 of the shredded cheese to the veggie bowl, and stir to combine evenly.
- Place a few spoonfuls of the veggie mixture onto one half of a tortilla. Add a spoonful of enchilada sauce (use about 1/2 of what's left), then roll the tortilla up. Place in the baking dish with the open side down. Repeat with the rest of the tortillas.
- Spoon the remaining enchilada sauce on top of the tortillas and around the baking dish. Sprinkle the remaining cheese on top of the tortillas.
- Cover the dish with foil, and bake for about 30 minutes, or until the cheese is melted and lightly browned.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 33gProtein: 15gFat: 18gSaturated Fat: 9gCholesterol: 40mgFiber: 6g
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