Cheesy Butternut Squash and Black Bean Enchiladas
Get ready for a protein packed and easy meal with my Cheesy Butternut Squash and Black Bean Enchiladas. This black bean enchiladas recipe is generously stuffed with a hearty black bean filling along with the subtle sweetness of the butternut squash.
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Equipment
Ingredients
- 1 tablespoon avocado oil
- 1/2 cup red onion small diced
- 1/2 cup red bell pepper small diced
- 8 cloves garlic crushed
- 15 oz canned black beans rinsed and drained
- 10 oz butternut squash frozen (if using fresh see note)
- 1/2 cup cilantro chopped
- 1 1/2 cup light Mexican cheese divided
- avocado oil spray or any non stick spray
- 10 corn tortillas
- 15 oz red enchilada sauce red or green will work
Spices
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
Instructions
- Preheat the oven to 350 degrees. Microwave the butternut squash according to the package and set aside.
- In a large skillet, add the avocado oil.
- Add in the onion, peppers and garlic. Saute for 3-4 minutes. Add in the black beans and saute for a minute then add in the butternut squash along with the spice blend. Gently smash down the butternut squash. Add in 1/2 cup of the cheese and blend.
- Spray the casserole dish with the cooking spray.
- Cover the tortillas with paper towels. Place on a microwavable dish and microwave for 45-60 seconds or until soft.
- Place about 1/3 cup of the mixture along center of each tortilla. Gently roll up and place seam sides down into the dish; spoon remaining bean mixture on top. Coat the enchiladas with the sauce by pouring evenly throughout. Sprinkle with remaining cheese.
- Bake for about 25-30 minutes or until the cheese is nicely melted.
- Serve with optional garnishes and enjoy!
Notes
Notes:
Storing and reheating:
Store any remaining leftovers in an airtight container or cover the baking dish with aluminum foil or plastic wrap. Freeze unbaked enchiladas for up to 2 months.
Helpful tips:
- Make these vegetarian enchiladas ahead of time. Assemble and refrigerate up to 24 hours before baking.
- Warm the tortillas properly so they are pliable.
- If not using frozen butternut squash, be sure to use cooked butternut squash.
- Do not overfill the tortillas or they will rip.
- If you’re short on time, layer it like a casserole and no rolling required!
Nutrition
Calories: 417kcalCarbohydrates: 56gProtein: 19gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 1721mgPotassium: 688mgFiber: 13gSugar: 9gVitamin A: 7252IUVitamin C: 26mgCalcium: 353mgIron: 4mg
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