Black Bean and Butternut Squash Enchiladas

A recipe from OSF Healthcare Registered Dietitian Ashley Simper

You’ve never had enchiladas quite like these! The unique flavors meld together for the perfect sweet and savory entrée.

Black Bean and Butternut Squash Enchiladas

Here's What You'll Need:

For the Enchiladas:

  • ½ Tablespoon canola oil
  • ⅔ cup diced onion
  • 3 cups peeled and cubed butternut squash
  • 1 – 15 ounce can no salt added black beans, drained and rinsed
  • 1 ¼ cups divided part-skim shredded mozzarella cheese
  • 8 – 6 inch whole grain flour tortillas
  • Cooking spray

For the Sauce:

  • 1 cup water
  • 1 - 8 ounce can no salt added tomato sauce
  • 1 Tablespoon all-purpose flour
  • 1 ½ Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons Splenda® brown sugar blend
  • 1 teaspoon canola oil
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cinnamon

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large skillet on medium-high heat, sauté onion and squash in canola oil for 8-10 minutes or until squash is fork tender. Stir often to prevent burning. Add black beans and stir to combine.
  3. Place 1 ½ Tablespoons of mozzarella cheese down the middle of the tortillas. Spoon black bean and squash mixture on top, roll tightly and place in the bottom of a sprayed 8 x 8” baking dish.
  4. In a small saucepan over medium-high heat, whisk together sauce ingredients. Bring to boil and then simmer 4-5 minutes. Pour over enchiladas.
  5. Top each enchilada with ½ Tablespoon of mozzarella cheese and bake uncovered for 25-30 minutes.

Nutrition Information:

Per enchilada

  • Calories: 251
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Sodium: 485 mg
  • Total Carbohydrates: 33 g
  • Dietary Fiber: 13 g
  • Protein: 13 g

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