Butternut Squash & Black Bean Enchiladas

Butternut Squash & Black Bean Enchiladas

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 6 enchiladas

Ingredients

• 1  butternut squash
• 1 1⁄2 cups frozen corn
• 1 (14 ounce) can black beans
• 1  pinch crushed red pepper flakes, to taste
• 1  teaspoon salt, to taste
• 1  teaspoon sugar, to taste
• 1  teaspoon cumin, to taste
• 1  teaspoon garlic powder, to taste
• 2  tablespoons fresh cilantro
• 1 1⁄2 cups salsa
• 1 1⁄2 cups  marinara sauce
• 1 1⁄2 cups  shredded cheese (Cheddar, Monterrey Jack, Mexican Blend)
• 6  burrito-size flour tortillas

Directions

1. Cut squash in half. Scoop out seeds and bake at 350 until soft (about 1-1 ½ hours). Scoop out of shell and place in a bowl to cool.
2. Mash squash and mix with first seven (7) ingredients. Season to taste.
3. Mix marinara and salsa in a large bowl. Place 1 cup of salsa mixture in the bottom of the baking pan.
4. Place squash mixture in the tortilla, top with a sprinkle of cheese and roll up. Place in 9x13 baking dish sprayed with cooking spray.
5. Top with the salsa mixture, then finish with cheese and fresh cilantro.
6. Cook at 350 for 20-25 minutes until browned and bubbly.