Black Bean and Butternut Squash Enchiladas
A hearty, colorful dish that brings bold flavors and plant-powered goodness to your table. These enchiladas are perfect for a cozy dinner or a festive gathering. Try it out and impress with every bite!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Ingredients
2 small butternut squash, peeled and cubed
2 cans (15 oz each) black beans, drained and rinsed
2 small onions, chopped
4 cloves garlic, minced
2 tsp cumin
2 tsp smoked paprika
Salt and pepper to taste
16 flour tortillas
4 cups enchilada sauce
3 cups shredded cheddar cheese
Fresh cilantro for garnish
Instructions
Preheat oven to 375°F (190°C).
Roast cubed butternut squash with a drizzle of oil, salt, and pepper for 25–30 minutes until tender.
In a skillet, sauté onions and garlic until fragrant. Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
Combine the roasted squash with the black bean mixture.
Fill each tortilla with the mixture, roll, and place seam-side down in a baking dish.
Pour enchilada sauce over the top and sprinkle with cheese.
Bake uncovered for 20–25 minutes until bubbly and golden.
Garnish with fresh cilantro before serving.
Nutrition
- Calories: 400
- Fat: 50g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g