La Victoria Butternut Squash, Black Bean & Green Chile Enchiladas Recipe

Name: La Victoria Butternut Squash, Black Bean & Green Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash peeled, seeded and chopped; 3 tablespoons olive oil; 1 yellow onion, diced; 2 garlic cloves, minced; 14 ounces can of black beans, rinsed and drained; 4 ounces can of LA VICTORIA(R) Fire Roasted Diced Green Chiles; 1 teaspoon cumin; 1 teaspoon dried oregano; 8 LA VICTORIATM Whole Wheat Tortillas; 28 ounces can of LA VICTORIA(R) Red Enchilada Sauce; 3 cups low-fat shredded cheese

Servings: persons

1 butternut squash peeled, seeded and chopped
3 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
14 ounces can of black beans, rinsed and drained
4 ounces can of LA VICTORIA(R) Fire Roasted Diced Green Chiles
1 teaspoon cumin
1 teaspoon dried oregano
8 LA VICTORIATM Whole Wheat Tortillas
28 ounces can of LA VICTORIA(R) Red Enchilada Sauce
3 cups low-fat shredded cheese

1
Preheat the oven to 400u00b0F. Toss squash with tablespoon olive oil. Season with salt and pepper. Arrange squash on baking sheet. Roast 45 minutes or until soft, stirring twice during cooking.
2
Transfer squash into large bowl. Mash until smooth. Reduce oven temperature to 350u00b0F.
3
Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil. Add onion and garlic; cook until softened, stirring occasionally. Add black beans and diced green chiles. Cook 3 minutes. Add cumin, oregano, salt and pepper. Add onion mixture to squash; stir to combine.
4
To assemble enchiladas, wrap LA VICTORIATM Tortillas in damp paper towels and heat in microwave 30 seconds; turn over and heat 30 seconds more. Spread 11/2 cups LA VICTORIA(R) Red Enchilada Sauce on the bottom of a 9x13 glass baking dish or casserole. Place 3 tablespoons squash filling in center of each warm tortilla and top filling with 2 tablespoons shredded cheese. Loosely roll tortillas up into wide cigars. Place filled tortillas seam side down in sauce. Repeat using remaining tortillas and filling.
5
Top completed tortillas with another 11/2 cups enchilada sauce and sprinkle with remaining cheese. Bake uncovered 30 minutes or until hot.

843

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 butternut squash peeled, seeded and chopped, 3 tablespoons olive oil, 1 yellow onion, diced, 2 garlic cloves, minced, and more.

Yes, La Victoria Butternut Squash, Black Bean & Green Chile Enchiladas falls under the Vegetarian 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.

La Victoria Butternut Squash, Black Bean & Green Chile Enchiladas

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