Butternut Black Bean Enchiladas

Whip up this vegetarian, veggie-packed version of a classic main dish – enchiladas. Your family is sure to love it!

2 cups ½” cubed butternut squash
1 tablespoon olive oil
1 red bell pepper, chopped
1 poblano pepper, chopped
½ yellow onion, chopped
1½ cups black beans (~one 15 ounce can)
2 cups red enchilada sauce
2 cups chopped kale
5-6 six inch round corn tortillas
8 ounces shredded cheddar and/or pepper jack cheese
Chopped fresh cilantro, sour cream, and guacamole for serving

View the full recipe at Dietitian Debbie Dishes →