Roasted Butternut Squash and Black Bean Enchiladas Recipe

Reluctant Entertainer
Serves: 6 Save

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

Directions

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