Black Bean Butternut Squash Enchiladas

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Healthy lightened up vegetarian enchiladas that are oh so creamy and flavorful!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings enchiladas

Calories 210

Author Kim

Ingredients

1 teaspoon extra virgin olive oil
1/2 of an onion diced
4 cups about 1 lb. cubed butternut squash (sweet potato would work too)
1 can Campbell’s® Condensed Cream of Onion Soup (or other similar creamy soup) 10 3/4 ounces
1 cup salsa I used Pace medium picante sauce
1/2 cup water
1/4 cup plain Greek yogurt sour cream would work
1 teaspoon chili powder
1 can black beans drained and rinsed
8 tortillas corn, whole wheat or Ezekiel are your best options; I used La Tortilla brand whole wheat and use gluten-free as needed
4 green onions, thinly sliced (optional for garnish) about 1/2 cup
Cilantro for garnish optional

Instructions

Preheat oven to 350°F. Prepare a 9 x 13 baking dish with a natural cooking spray and set aside.
Heat olive oil in a medium skillet. Add onion and butternut squash, cover and saute for about 8-10 minutes; stirring occasionally.
Meanwhile, make the sauce. Combine soup, salsa, water, yogurt and chili powder in a large bowl. Reserve 3/4 cup of sauce.
Once squash is fork tender, allow it to cool slightly and transfer it to bowl with black beans and soup mixture; stir to combine.
Spread reserved (3/4 cup) sauce on the bottom of the baking dish.
Divide black bean/squash mixture among the tortillas (fill full). Roll up the tortillas and place seam-side down in prepared baking dish.
Pour remaining enchilada filling over the top of the tortillas. Bake for about 25-35 minutes and until bubbly.
Top with your favorites; Greek yogurt, avocado slices, guacamole, salsa, cilantro, and green onions. Enjoy!!

Notes

I used precubed butternut squash from Trader Joe's and you can find this in most grocery stores in the produce section; it's much easier than cubing it yourself. Feel free to use sweet potatoes instead, if you prefer.

Nutrition