1 cup red enchilada sauce (homemade or canned)
1 tsp olive oil
2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and diced
10 oz can Rotel tomatoes with green chilies
1 1/2 cups reduced sodium canned black beans, rinsed and drained
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions, for garnish
reduced-fat sour cream, for serving (optional)