Veggie Enchilada Filling

It's great to have extra of this, so feel free to double the recipe and use it the next day for lunch or dinner with other fixings, or use for instant enchiladas with tortillas or in a bowl with fixings.

This is also a great recipe to make ahead and use as a topping or as the base for a bowl with toppings.

To make this SCD, roast butternut squash or acorn squash and then add enchilada filling.

Servings: servings

Calories: 130kcal

Ingredients

2 tablespoons olive oil
1 large yellow onion peeled and diced
2 garlic cloves peeled and diced
½ teaspoon salt
1 large red pepper diced
1 cup zucchini diced
2 cups butternut squash cubes fresh or frozen
1 teaspoon cumin
1 teaspoon dried oregano
14 ounces black beans cooked

US Customary - Metric

Instructions

Warm a large pot over low to medium heat and add the olive oil.
Add the onions and stir for a few minutes.
Add the peppers, zucchini, garlic, and salt, and blend with a spatula. Sauté for about 10 minutes, mixing occasionally.
Add the butternut squash, black beans, cilantro, cumin, and oregano and mix in with a spatula. Sauté for about 5 minutes, mixing occasionally.
Store in the refrigerator for a few days or freeze for a few months.

Nutrition