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Black Bean and Butternut Squash Enchiladas: A Must-Try Recipe!

Black Bean and Butternut Squash Enchiladas
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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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Stir in the black beans and half of the enchilada sauce. Remove from heat.
  4. Warm the corn tortillas in a dry skillet or microwave until pliable.
  5. Fill each tortilla with the butternut squash and black bean mixture, roll them up, and place them seam-side down in a baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese if using.
  7. Bake in the preheated oven for 20-25 minutes, until heated through and cheese is melted.
  8. 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

Find it online: https://recipesdays.com/black-bean-butternut-squash-enchiladas-recipe/