These Easy Spaghetti Squash and Black Bean Enchiladas are packed with flavor and so filling!
I feel like I need to apologize for being a huge slacker this week. For some reason I’ve just been really tired and unmotivated and couldn’t get it together to give you a post on Monday, sorry about that! The really lazy thing is that I have about 5 recipes already photographed, but I didn’t even feel like editing the photos and writing the post up 🙂
But, hopefully these delicious and Easy Spaghetti Squash and Black Bean Enchiladas will make up for it! You guys, it’s been cold here lately! Like, pants, sweatshirts and heat on during the day kind of cold! I’m so excited about it but am also blaming it on my lack of desire to anything but lay on the couch and watch tv.
Today I got my butt up off the couch and made these enchiladas! Sometimes I feel like I only post Mexican inspired recipes, but that’s just what I love the most. I love anything with beans, tortillas and some kind of flavorful sauce. Sorry/not sorry 🙂
These enchiladas are packed with roasted spaghetti squash, refried black beans, onion, green pepper and tons of spices. The refried beans make the filling really stick together so they’re easy to roll and they also help to fill you up!
I opted to not add any cheese to my enchiladas, (because I’m doing Weight Watchers and cheese is usually higher in points and I don’t get very many!) but I did add a cilantro Greek yogurt sauce to the top (zero points!) and it’s so good!
It’s the perfect amount of creamy and is also really cooling, which is nice if you have a spicy enchilada sauce. I always buy the mild one and it always seems to be a little spicy! I guess I just don’t have a high tolerance for spice 🙂 I hope you enjoy!Print