Meal Kit
Skinnytaste Butternut Squash and Black Bean Enchiladas
with queso fresco
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Gina Homolka
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 5 fl. oz. Red Enchilada Sauce
- 6 Small Flour Tortillas
- 1 Onion
- 4 oz. Fire Roasted Diced Tomatoes in Juice
- 4 oz. Black Beans
- 1 Jalapeno Pepper
- 1 oz. Queso Fresco Crumbles
- 2 Garlic Cloves
- 1 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories450
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Carbohydrates75g
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Net Carbs66g
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Fat12g
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Protein14g
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Sodium1400mg
Recipe Steps
You Will Need
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Medium Oven-Safe Casserole Dish
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Drain and rinse 1/2 cup black beans in a wire-mesh strainer.
Halve any large butternut squash pieces to roughly match smaller pieces.Halve and peel onion. Cut into 1/4" dice.Mince garlic.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Make the Filling
Place a medium non-stick pan over medium-high heat and spray with cooking spray. Add butternut squash, onion, jalapeño (to taste), and garlic to hot pan. Stir occasionally until onion is translucent, 2-3 minutes.
Add 1/4 cup water. Cover, and cook until squash is tender, 6-8 minutes.Uncover, and stir in tomatoes, black beans, 1 Tbsp. water, and seasoning blend. Stir occasionally until combined and thickened slightly, 4-6 minutes.Remove from burner. -
3 Assemble the Enchiladas
Spread 1/4 cup enchilada sauce (reserve remaining for topping) into prepared casserole dish, coating the bottom. For best results, use a dish large enough to fit six rolled tortillas.
Place tortillas on a clean work surface. Add 1/3 cup filling to each tortilla and tightly roll. Place in casserole dish, seam-side down. Don't overfill tortillas. Ends should overlap to seal while baking. -
4 Bake the Enchiladas
Pour remaining enchilada sauce over rolled tortillas and top with cheese.
Bake in hot oven until cheese is melted and tortillas are golden around the edges, 10-12 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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