For a quick meal for last-minute entertaining, use Trader Joe’s Enchilada Sauce.
Ingredients
4cups1/2-inch cubed butternut squash, 16-ounces, or about 1 medium peeled, seeded squash
1tablespoonextra virgin olive oil
1cupzucchini, cubed
15ouncesBush’s Black Beans, drained and rinsed
1medium onion, chopped
1cupchopped cilantro, plus more cilantro for garnish
1cupcorn, frozen or fresh
12ouncesenchilada sauce, I use Trader Joe’s
2cupsshredded Mexican cheese blend
10-12corn tortillas
1large ripe avocado, peeled, pitted, and sliced
1cuplow fat sour cream
Instructions
Preheat oven to 400 degrees F. Place cubed butternut squash and chopped onion on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender, the last 10 minutes adding the zucchini and corn to the mixture for an additional 10 minutes. Reduce heat to 350 degrees F.
In a medium bowl, stir together the roasted butternut mixture and add in freshly chopped cilantro.
Pour a thin layer of the enchilada sauce over the bottom of 13″ x 9″ casserole dish. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of sour cream and sprinkle with cheese, and roll up. Place seam-side-down in the baking dish.
Continue until the pan is full of enchiladas. It’s okay to squeeze them together and add in extra if you need to. Pour the remaining enchilada sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has thoroughly melted and is beginning to bubble around the edges, about 30 minutes. Let cool for 5 minutes.
Garnish with cilantro and serve with sour cream and avocado and cheese on the side.