Craving Mexican?

Craving Mexican?

Craving Mexican – Here’s a great healthy recipe to cure your cravings! You can layer it like a lasagna OR roll individual enchiladas. I made this with whole wheat tortillas last night and added leftover brown rice to the rolls. This is so tasty served with shredded lettuce and mexi-ranch dressing (salsa and ranch dressing mixed together)! ENJOY!



Black Bean & Butternut Squash Enchilada Pie

• 2 cans of Black Beans
• 4 cups of Butternut Squash cute in cubes
• Corn Tortillas – 20 package
• Large can of Enchilada sauce*
• 2 cups of chopped fresh spinach
• 2 cups of cheddar or Mexican cheese shredded
• 1 package of low sodium taco seasoning mix
• Chopped green onions/ jalapenos/cilantro (optional)



Layout butternut squash to roast on a cookie sheet sprayed with oil. Spray top of squash with oil. Cook on 375 for 30-40 minutes – checking halfway to toss. This can be done the day before and stored in fridge. Mix the drained black beans with roasted squash and toss in package of taco seasoning mixed with 1/3 water. In a rectangular pan sprayed with oil, pour ¼ of can of enchilada sauce in bottom and top with 6 overlapped corn tortillas, add ½ of the squash/bean mixture, sprinkle 1/3 of the cheese, add chopped spinach and ¼ can of sauce. Repeat another layer and then add a final layer of 6 tortillas and the rest of the enchilada sauce and cheese. Add green onions and jalapenos on top and bake on 350 for 30-45 until cooked thru and a little browned on top. Let sit a few minutes. Garnish with fresh cilantro. Enjoy!

*You can make your own enchilada sauce by sauteing 1 clove minced garlic, 1 can of tomato sauce (14oz), 1 TSP of olive oil and 1-2 TSP of Adobo pepper sauce from can for 5 minutes.

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