ROASTED BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

This recipe is very mild in the spice department, so if you like really spicy foods, go with a spicier salsa or add some heat to the filling by adding chopped jalapeno or a pinch of cayenne pepper.

WHAT’S In ROASTED BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS:

1 tablespoon extra virgin olive oil 15 ounces cooked or canned black beans, drained and rinsed 1/4 cup chopped yellow onion 1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish

INSTRUCTIONS

Preheat oven to 400 degrees F.

1:

Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

2:

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.

3:

Pour a thin layer of the salsa sauce over the bottom of 10″ x 7″ casserole dish. The 10×7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well.

4:

Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up.

5:

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