Butternut Squash Enchiladas

So I’m sure you have heard of sweet potato and black bean enchiladas but in working to within the container system of 21 Day Fix I am only allotted two yellows. So I made some adjustments. 

To fill my containers: 

  • 2 – 6″ tortillas (2 yellow) 
  • Butternut squash (1 green) 
  • Black beans (1 red) 

Roast butternut squash by cutting down the middle, scooping out seeds, place cut side down in baking dish with veggie broth on bottom in 350 degrees for one hour. 

Sautée onions in water on stove. Add mashed butternut squash. Punch up that flavor. 

Black beans – I used canned – punch up the flavor by mixing with hot sauce ( free food)! 

Divide one green and one red among the two tortillas. Add a bit of salsa and Daiya cheese to the top and pop under the broiler for about 5 minutes while the cheese melts and the tortillas get crispy edges. 



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