Butternut Squash and Black Bean Enchiladas

 Ingredients

• cooking oil
• 3 tablespoons olive oil
• 3 cups butternut squash, peeled and diced
• 2 poblano peppers, seeded and finely diced
• 1 medium onion, finely diced
• 1 (14 ounce) can black beans, rinsed
• 4 tablespoons cilantro, chopped
• 1 tablespoon chilli powder
• 8 tortillas
• 10 ounces enchilada sauce
• 1/2 cup shredded cheese

Method

1. Preheat oven to 425°F.
2. Lightly coat a 7 x 11 baking dish with cooking oil.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add squash to the skillet and cook covered, stirring occasionally, until tender and lightly browned (about 8-10 minutes).
5. Remove lid, add peppers and onion to the squash, and cook uncovered until tender (about 5 minutes).
6. Remove from heat.
7. Stir in beans, cilantro, and chilli powder. 
8. Let sit for about 5 minutes.
9. Coat the bottom of the baking dish with about 1/3 of the enchilada sauce.
10. Spoon 1/2 cup of the vegetables into each tortilla and roll.
11. Place filled tortillas in the baking dish, seam side down.
12. Top tortillas with remaining enchilada sauce and shredded cheese.
13. Cover with foil.
14. Bake in oven until bubbly (about 15 minutes).
15. Remove foil and bake another 5 minutes.
16. Remove from oven and serve.

Source

Adapted from eatingwell.com/recipe/7938662/butternut-squash-black-bean-enchiladas/