
Roasted Butternut Squash and Black Bean Enchiladas Recipe
Ingredients (12)
- 4 cups 1/2-inch cubed butternut squash
- 1 tablespoon extra virgin olive oil
- 1 cup zucchini
- 15 ounces Bush’s Black Beans
- 1 medium onion
- 1 cup chopped cilantro
- 1 cup corn
- 12 ounces enchilada sauce
- 2 cups shredded Mexican cheese blend
- 10-12 corn tortillas
- 1 large ripe avocado
- 1 cup low fat sour cream
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Reluctant Entertainer