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