Roasted Veggie, Butternut Squash, and Black Bean Enchiladas

This vegetarian dish is nutrient dense and high in protein and fiber.

It is easy to make and freezes great.

Ingredients:

28 ounces buttternut squash, cubed

1/2 large onion, chopped

2 bell peppers, chopped (i used red and yellow)

30 ounces canned black beans, rinsed and drained

12 Josephs’s tortillas (or similar)

38 ounces enchilada sauce

8 ounces low fat cheddar cheese, shredded

1 Tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp paprika

1/4 cup chopped fresh cilantro

Directions:

Chop onion and peppers and cube butternut squash.

Place on a cooking sheet and sprinkle with spices (chili powder, cumin, garlic and paprika) Bake at 400 degrees for about 20 minutes or until desired tenderness.

Pour about 1/3 of the enchilada sauce on the bottom of a 9x13" pan.

Place tortillas to cover the bottom of the pan (about 6)

sprinkle half the veggies, squash and beans on top. Sprinkle with half the cheese. Place another 6 tortillas on top. Pour remaining enchilada sauces on top. Layer the rest of the veggies, squash and beans on top and sprinkle with remaining cheese.

Top with chopped cilantro.

Bake at 400 degrees for about 20-25 minutes or until sauce is bubbling and cheese is fullly melted.

Makes 15 servings

Nutritional Information per Serving:
Calories: 210

Carbohydrates: 35 grams

Protein: 15 grams

Fat: 3 grams

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