Black Bean and Squash Enchiladas

I am having a vegetarian week and the doctors I work for gave me some squash from their garden! In this recipe I used the globe squash but yellow, summer or acorn would be fine. You could also take a hint from Whole Foods and use sweet potatoes. Enjoy with a side of guacamole, 3 T, for a flat belly meal.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 enchilada

Ingredients

• 2  cups  globe squash
• 1 (14 1/2ounce) can black beans
• 1  cup  trader joes  Mexican red sauce
• 1  tablespoon cumin
• 1  teaspoon  coriander
• 1  teaspoon onion powder
• 2  garlic cloves
• 2  tablespoons canola oil
• 4  handmade trader joes flour tortillas
• 3⁄4 cup  reduced-fat Mexican cheese blend

Directions

1. Cut squash into wedges and spray squash with canola oil spray and sprinkle with salt. Roast squash for 25 minutes at 400 degrees.
2. Cut rind away from squash and cube.
3. Heat oil and gently saute garlic.
4. Add squash, black beans, cumin, coriander and onion powder. Saute a few minutes until combined.
5. Divide among 4 tortillas, roll and place into baking dish. Broil on low for 4 minutes. Sprinkle with cheese and broil a few minutes more.