3 cups Butternut Squash, diced

1 white onion, diced

1 jalapeno, diced small, ribs and seeds removed

½ cup chopped cilantro

4 garlic cloves, diced

1 can Rotel tomatoes

1 can black beans, drained and rinsed

2 tbsp oil

1-2 tbsp cumin

1-2 tbsp chili powder

¼ cup water

Enchilada sauce of choice

1. Saute onions and jalapeno in oil until onion is translucent and soft.
3. Add cumin and chili powder (amounts depending on personal preference).  You want to “saute” the spices to wake them up and bloom them. 
4. Add water, Rotel, garlic, squash, black beans, and cilantro. Simmer for about 30 minutes, stirring often, until squash is soft but not mushy.
5. Prepare baking dish by spraying pan with oil then put small layer of enchilada sauce on bottom to prevent sticking.
6. Once done, place about 1/3 cup of mixture in tortilla.  Place in dish, roll side down. Cover with remaining enchilada sauce and add cheese.
7. Cook for about 15-20 minutes on 400 degrees.

My family isn’t a big fan of heat so I use about half of the jalapeno.  We’re also trying to cut back on fat and calories.  I have switched out regular tortillas for carb sense ones and started using fat free cheese. You can’t tell the difference except in your waistline!