Description
Butternut Squash Black Bean Enchiladas are a delightful fusion of sweet and savory flavors, wrapped in warm tortillas and smothered in zesty enchilada sauce. This dish not only pleases the palate but also brightens up your dinner table with its vibrant colors. Perfect for meal prep or impressing guests, these enchiladas are a comforting and nutritious choice for any occasion.
Ingredients
Scale
- 2 cups roasted butternut squash (about 1 medium squash)
- 1 can (15 oz) black beans, rinsed and drained
- 8 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes until tender.
- In a skillet over medium heat, sauté diced onions until translucent (about 5 minutes). Add black beans, spices, and cooked butternut squash; stir until heated through.
- Spread some enchilada sauce at the bottom of a baking dish. Fill each tortilla with the filling mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake uncovered for about 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg