Description
These Butternut Squash Black Bean Enchiladas combine roasted butternut squash, black beans, and spices wrapped in tortillas, baked with enchilada sauce and melted cheese for a flavorful and hearty vegetarian meal perfect for family dinners.
Ingredients
Scale
Roasted Vegetables and Filling
- 4 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cloves garlic, pressed
- ½ medium onion, diced
- 1 can (15 ounces) black beans, rinsed and drained
- 2 teaspoons cumin
Others
- 2 cups enchilada sauce, divided
- 1 cup jack cheese, shredded
- 8 flour tortillas
Instructions
- Roast the Vegetables: In a large bowl, combine the diced butternut squash, olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Toss everything together until well coated. Spread the mixture evenly on a large baking sheet and roast in a preheated 450°F (232°C) oven for about 20 minutes, flipping or stirring halfway through to ensure even roasting.
- Prepare the Filling: Once the squash and vegetables are roasted and slightly cooled, transfer them back to a large bowl. Add the rinsed and drained black beans along with 2 teaspoons of cumin. Gently mix to combine the flavors evenly throughout the filling.
- Assemble the Enchiladas: Preheat your oven to 350°F (177°C). Pour ¼ cup of enchilada sauce into the bottom of a 13×9 inch baking dish to prevent the tortillas from sticking. Take one tortilla at a time, fill it with a generous amount of the squash and black bean mixture, then roll it up tightly and place seam-side down in the baking dish. Repeat this process until all the filling is used and the tortillas are lined up snugly in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the shredded jack cheese evenly on top of the sauce-covered enchiladas to create a cheesy crust when baked.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the oven at 350°F (177°C) for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden to your liking.
- Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Enjoy your hearty and flavorful butternut squash black bean enchiladas!
Notes
- You can substitute flour tortillas with corn tortillas if preferred, though flour tortillas are recommended for best texture in this recipe.
- Feel free to swap the red enchilada sauce for green enchilada sauce for a different flavor profile.
- These enchiladas can be made ahead and refrigerated; simply bake covered and add additional baking time if baking cold.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
Keywords: butternut squash enchiladas, black bean enchiladas, vegetarian enchiladas, healthy Mexican dish, roasted squash recipe
