Roasted Butternut Squash and Black Bean Enchiladas
Last week we got a couple of days of rain. RAIN. I love the rain and the break from the heat sent me right into fall mode. Of course now it's back to 85 degrees and sunny, so I'll put the boots away for another month or so. By the looks of the delicious pins on Pinterest, and the amazing fall recipes popping up on my favorite blogs (just check out Maria's pumpkin round-up and Fall Cookie Week at Inspired by Charm) I can tell a lot of you are getting excited about fall cooking too. So here's to my first fall recipe of the year - a healthy vegetarian dinner packed with delicious fall flavor. 
The kids love the sweetness of the roasted butternut squash. This recipe is very mild in the spice department, so if you like really spicy foods, go with a spicier salsa or add some heat to the filling by adding chopped jalapeno or a pinch of cayenne pepper. This filling is so tasty I love eating it all by itself like a salad. 
You can have a helper spoon the mixture over the tortillas and sprinkle with cheese. 
Avocado on top is a must in our house and adds a nice creamy freshness. 
Roasted Butternut Squash and Black Bean Vegetarian Enchiladas
Serves 4
2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash)
1 tablespoon extra virgin olive oil
15 ounces cooked or canned black beans, drained and rinsed
1/4 cup chopped yellow onion
1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish
12 ounces jarred or fresh mild green salsa
1/4 cup 2% plain Greek yogurt (such as Chobani)
1 1/2 cups shredded Mexican cheese blend
8 corn tortillas
1 large ripe avocado, peeled, pitted, and sliced
1 cup low fat sour cream
Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.
In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.
Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream and avocado.