Butternut Squash Enchiladas

Ingredients

• 4 cups butternut squash cubed, 1/2-inch, uncooked
• 1/2 sweet onion finely diced
• 2 garlic cloves minced
• 3 tablespoons sage freshly chopped, + more for topping
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1 cup beans chickpeas, cannellinis, black, etc
• 1 tablespoon brown butter
• 2 1/2 cups fontina cheese freshly grated
• 1 tablespoon unsalted butter
• 1 tablespoon flour
• 1 1/2 cups low sodium vegetable stock
• 1 cup milk I actually use vanilla almond milk - perfect!
• 8 whole wheat tortillas

Nutrition

• Calories : 700 calories
• Carbohydrate : 56 grams
• Cholesterol : 110 milligrams
• Fat : 41 grams
• Fiber : 7 grams
• Protein : 31 grams
• SaturatedFat : 20 grams
• Sodium : 1320 milligrams
• Sugar : 12 grams