Butternut Squash Black Bean Enchiladas
Ingredients
- 6 large whole wheat tortilas
- 5 cups butternut squash, peeled & cubed
- 1/4 cup low sodium soy sauce
- 1 cup cider vinegar
- 1 tablespoon olive oil
- 2 leeks, thinly sliced
- 4 garlic cloves, finely chopped
- 1 teaspoon cumin
- 1/2-1 teaspoons cayenne pepper
- 1 15 ounces can of black beans, drained & rinsed
- 2 cups cheddar cheese, grated
- 1 cup salsa (my favorite is Green Mtn. Gringo)
- 1/2-1 cups sour cream
- 1-2 tablespoons fresh cilantro
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