Butternut Squash and Black Bean Enchiladas Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			ENCHILADA SAUCE: 3 garlic cloves, minced 1 tbsp chipotle chilis in adobo sauce 28 oz tomato sauce 1 tsp chipotle chili powder 1 tsp ground cumin 1 1/2 cup reduced sodium chicken broth kosher salt and fresh pepper to taste ENCHILADAS: 1 tsp olive oil 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice salt and pepper, to taste 1 small onion, diced 3 cloves garlic, minced 1 jalapeno, seeded and diced 10 oz can Rotel tomatoes with green chilies 2 - 10 oz can reduced sodium canned black beans, rinsed and drained 1/4 cup cilantro chopped 1 tsp cumin 1/2 tsp chili powder 1/3 cup water 12 medium low-carb whole wheat flour tortillas, (La Tortilla Factory) 12 oz Mexican Cheese (Cheddar, Jack...), grated
			ENCHILADA SAUCE: In a medium saucepan, add 1 tablespoon olive oil and garlic aand saute. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. TO MAKE ENCHILADAS: Place 1/2 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, Rotel 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 some cheese and then roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake in preheated 400 degrees oven, covered with foil until hot and the cheese is melted, about 10 minutes.