Butternut Squash Enchiladas

If you follow my blog you know I love tortillas. So much so that I scoured the internet for a grain/gluten free recipe so I could continue to eat and cook with them. Of course you can use store bought tortillas which is much easier and requires less ingredients. They key here is the butternut squash (and the fact that they're meatless which vegetarians will appreciate:)
Enjoy!

Ingredients:
1 cup red enchilada sauce
1 tsp olive oil
2 1/2 cups peeled and diced butternut squash
1 small onion, 3 cloves garlic diced
1 jalapeno, seeded and diced
10 oz can tomatoes + green chilies
1 1/2 cups reduced sodium canned black beans, rinsed and drained
1/4 cup cilantro (optional)
1 tsp cumin
1/2 tsp chili powder
8 medium flour tortillas


1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions, for garnish
reduced-fat sour cream or greek yogurt, for serving (optional)

Directions:
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and sour cream/greek yogurt.