Butternut Squash & Black Bean Enchiladas
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Butternut Squash & Black Bean Enchiladas

Course: Lunch, DinnerDifficulty: Beginner
Prep Time

25

minutes
Cook Time

20

minutes
Rest Time

10

minutes
Total Time

55

minutes


Butternut Squash & Black Bean Enchiladas are a hearty and flavorful vegetarian dish that’s perfect for any occasion. The combination of tender butternut squash, protein-packed black beans, and melty cheese all wrapped up in a warm tortilla is sure to satisfy your cravings.

Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve at a party, these enchiladas are the way to go. With just the right amount of spice from the sauce and toppings like fresh cilantro and tangy lime juice, every bite is bursting with flavor.

Not to mention, they’re easy to make and can be customized to your liking by adding additional veggies or switching up the type of cheese used. So why not give Butternut Squash & Black Bean Enchiladas a try? Your taste buds will thank you!

Ingredients

  • 1 medium butternut squash, peeled and diced

  • 1 tbsp olive oil

  • 1 tsp ground cumin

  • 1/2 tsp paprika

  • 1/2 tsp chili powder

  • 1/2 tsp salt

  • 1 can (15 oz) black beans, drained and rinsed

  • 1/4 tsp black pepper

  • 1 can (4 oz) chopped green chilies

  • 8-10 corn tortillas

  • 1 can (15 oz) red enchilada sauce

  • 1/2 cup chopped fresh cilantro

  • 2 cups shredded Monterey Jack cheese

Directions

  • Preheat the oven to 375°F.
  • In a large bowl, toss the diced butternut squash with olive oil, cumin, chili powder, paprika, salt, and black pepper. Spread the seasoned squash out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  • In a separate bowl, mix the black beans, chopped green chilies, and fresh cilantro.
  • Heat the corn tortillas in the microwave for 30 seconds, or until warm and pliable.
  • To assemble the enchiladas, spoon a generous amount of the black bean mixture and butternut squash onto the center of each tortilla. Top with a small handful of shredded Monterey Jack cheese, then roll up the tortilla and place it seam-side down in a 9×13 inch baking dish.
  • Pour the enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the remaining shredded cheese on top.
  • Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  • Let the enchiladas cool for a few minutes before serving. Garnish with additional chopped cilantro, if desired.

Notes

  • Nutritional information may vary depending on the specific ingredients and amounts used in the recipe.

Nutrition Facts

1 servings per container

Calories318

  • Amount Per Serving% Daily Value *
  • Total Fat 15g 24%
    • Saturated Fat 7g 35%
  • Cholesterol 32mg 11%
  • Sodium 831mg 35%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 32g 11%
    • Dietary Fiber 7g 29%
    • Sugars 4g
  • Protein 16g 32%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Enjoy your delicious and healthy Butternut Squash & Black Bean Enchiladas!

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