With the weather getting a bit cooler, I am feeling some winter veggies already! After picking up two butternut squashes from the market, I threw together this meal for a dinner and plenty of leftovers for a lunch or two. The best part about this meal is that it tastes delicious and it is packed with nutrients. Butternut squash is a great source of vitamins A and C, as well as fiber. Then you add in black beans (fiber and protein), spinach (iron and vitamin A) and cheese (calcium and protein) for more nutrients. Steaming the squash is a healthy preparation method that I recommend.

Butternut Squash Black Bean Enchiladas
  6-8 Whole Wheat Tortillas
  1 can of Black Beans
  1 Butternut Squash
  6-8 oz of Sharp Cheddar
  3 cups of Baby Spinach
  ~3 cups Enchilada Sauce (red)

Cube the butternut squash and then steam until tender (about 10 minutes). In a bowl, combine the butternut squash, black beans, and spinach. In a lasagna pan, spread 1/4 cup of enchilada sauce. Then roll tortillas with mixture and add a small amount of cheese to each (about a tablespoon). Pour enchilada sauce over the top. Sprinkle with the remaining cheese. Cover with foil in the oven at 400 degrees for about 15 minutes, then uncovered for 5. Garnish with cilantro, green onions, and avocado.