Butternut Squash and Black Bean Enchiladas
Butternut squash and black bean enchiladas are a vibrant, satisfying dish that perfectly blends the sweetness of roasted squash with hearty black beans, all wrapped in soft tortillas and smothered in zesty enchilada sauce. Ideal for cozy dinners or lively gatherings, this recipe brings comfort food to the forefront while ensuring a nutritious meal option. With a colorful presentation and delightful flavors, these enchiladas are sure to impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups butternut squash (peeled, seeded, and cubed)
- 1 can (15 oz) black beans (rinsed and drained)
- 8 corn or flour tortillas
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa
- 1 cup enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Toss butternut squash cubes with olive oil, salt, and pepper; roast for 25-30 minutes until tender.
- In a skillet, sauté chopped onion in olive oil over medium heat until translucent (about 5 minutes). Add minced garlic for an additional minute.
- In a bowl, mix roasted squash, black beans, sautéed onion, half the cheese, and salsa.
- Spread enchilada sauce on the bottom of a baking dish. Fill each tortilla with about two tablespoons of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over rolled tortillas and sprinkle with leftover cheese. Bake for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 270
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg