Roasted Butternut Squash Enchiladas

Ingredients

• 3 tablespoons flour or gluten-free flour
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces tomato sauce cans
• 1/4 cup vegetable broth
• 1 teaspoon apple cider vinegar
• 3 cups butternut squash small cubed
• 1 small red bell pepper diced
• 1/2 large yellow onion diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream dairy or non-dairy
• 2 tablespoons chipotle peppers in adobo sauce minced
• 15 ounces black beans drained
• 14 corn tortillas
• 1 cup cheddar cheese or shredded mexican blend, dairy or non-dairy

Nutrition

• Calories : 430 calories
• Carbohydrate : 55 grams
• Cholesterol : 35 milligrams
• Fat : 19 grams
• Fiber : 11 grams
• Protein : 14 grams
• SaturatedFat : 9 grams
• Sodium : 2280 milligrams
• Sugar : 8 grams