Black Bean and Butternut Squash Enchiladas

 I love the flavor of roast butternut squash and when combined with poblano peppers and black beans, this vegetarian dish is sure to please everyone.

Ingredients

3 Tablespoons olive oil, divided

3 cups peeled and diced butternut squash

2 large poblano peppers, seeded and chopped

1 medium onion, chopped

1 14-ounce can black beans, drained and rinsed

1 tsp. ancho chili powder

8 - 10 corn tortillas, warmed

1 10-ounce can red enchilada sauce

1 cup Monterey Jack cheese

Instructions

Preheat oven to 425 degrees. Lightly spray a baking dish with cooking oil.

Heat 2 Tablespoons oil in skillet. Add squash and cook, covered, stirring occasionally, until softened and lightly browned, about 10 - 15 minutes. Add peppers and onions and cook, uncovered, until tender.

Remove from heat and stir in beans and chili powder. Allow to cool slightly.

Add about 1/2 cup of squash mixture on top of each warmed corn tortilla. Roll and place seam side down in baking dish. Top with enchilada sauce. Sprinkle with cheese and top with foil.  Bake 15 minutes or until bubbly. Remove foil and bake another 5 minutes.

This recipe comes from Eating Well magazine.