Butternut Squash & Bean Enchiladas
25
minutes20
minutes10
minutes55
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.
- Enjoy making this mouth-watering Butternut Squash & Bean Enchiladas! Let us know in the comments how yours turned out and any tweaks you made. Happy cooking! 😊👨🍳🍽️