Ingredients

• 1 cup red enchilada sauce
• 1 teaspoons olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 ounce can tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory!)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tablespoon chopped scallions, for garnish
• Salt & pepper

Directions

1. Preheat the oven to 400°F.
2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes.
4. Add cubed butternut, tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, about 30 to 35 minutes.
5. Place 1/3 cup filling in the center of each tortilla and roll, place on the baking dish. Repeat with the remaining filling.
6. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes.
7. Top with scallions.

Enjoy!