Black Bean and Squash Enchiladas Recipe

Name: Black Bean and Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups globe squash; 1 (14 1/2 ounce) can black beans; 1 cup trader joes Mexican red sauce; 1 tablespoon cumin; 1 teaspoon coriander; 1 teaspoon onion powder; 2 garlic cloves; 2 tablespoons canola oil; 4 handmade trader joes flour tortillas; ¾ cup reduced-fat Mexican cheese blend

Servings: persons

2 cups globe squash
1 (14 1/2 ounce) can black beans
1 cup trader joes Mexican red sauce
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon onion powder
2 garlic cloves
2 tablespoons canola oil
4 handmade trader joes flour tortillas
¾ cup reduced-fat Mexican cheese blend

1
Cut squash into wedges and spray squash with canola oil spray and sprinkle with salt.
2
Roast squash for 25 minutes at 400 degrees.
3
Cut rind away from squash and cube.
4
Heat oil and gently saute garlic.
5
Add squash, black beans, cumin, coriander and onion powder.
6
Saute a few minutes until combined.
7
Divide among 4 tortillas, roll and place into baking dish.
8
Broil on low for 4 minutes.
9
Sprinkle with cheese and broil a few minutes more.

638

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups globe squash, 1 (14 1/2 ounce) can black beans, 1 cup trader joes Mexican red sauce, 1 tablespoon cumin, and more.

Yes, Black Bean and Squash Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean and Squash Enchiladas

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