Name: Butternut Squash and Black Bean Enchilada Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cubed butternut squash; 0.5 cup canned black beans; 1 cup non-fat plain Greek yogurt; 1.5 oz shredded sharp cheddar cheese; 0.25 cup red enchilada sauce; 1 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp ground cumin

Butternut Squash and Black Bean Enchilada Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Butternut Squash and Black Bean Enchilada Bake

Roasted butternut squash and protein-packed black beans layered with a creamy, spiced enchilada sauce and finished with a bubbling layer of sharp cheddar cheese.

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NUTRITION

Protein

45.9g

Fat

18g

Carbs

59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed butternut squash

0.5 cup canned black beans

1 cup non-fat plain Greek yogurt

1.5 oz shredded sharp cheddar cheese

0.25 cup red enchilada sauce

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground cumin

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PREPARATION

1
Preheat oven to 400°F and toss the butternut squash with olive oil, sea salt, and black pepper on a baking sheet.
2
Roast the squash for 20 minutes until tender and slightly caramelized around the edges.
3
In a medium bowl, whisk together the Greek yogurt, red enchilada sauce, garlic powder, and ground cumin until smooth.
4
In a small baking dish, layer the fresh baby spinach, followed by the black beans and roasted butternut squash.
5
Spread the creamy enchilada sauce mixture evenly over the vegetables and top with the shredded sharp cheddar cheese.
6
Bake at 375°F for 15 minutes until the cheese is melted and the sauce is bubbling.