Description
A delicious and healthy recipe for Black Bean and Butternut Squash Enchiladas that combines the flavors of roasted butternut squash and black beans, topped with a savory enchilada sauce.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced butternut squash, cumin, chili powder, salt, and pepper. Cook until the squash is tender, about 10-15 minutes.
- Stir in the black beans and half of the enchilada sauce. Remove from heat.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with the butternut squash and black bean mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
- Bake in the preheated oven for 20-25 minutes, until heated through and cheese is melted.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- For a spicier version, add diced jalapeños to the filling.
- Can be made ahead of time and stored in the refrigerator before baking.
- Vegan cheese can be used for a dairy-free option.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg