Vegetarian Butternut Squash and Black Bean Enchiladas

Ingredients (17)

• 1 cup red enchilada sauce
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash
• salt and pepper
• 1 small onion
• 3 cloves garlic
• 1 jalapeno
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions
• reduced-fat sour cream