Yield: Serves 8
Butternut Squash Black Bean Enchiladas
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 hour 25 minutes
Looking for a meatless dinner idea that doesn't leave you hungry? These Butternut Squash and Black Bean Enchiladas are your answer for a delicious, filling weeknight dinner idea!
Ingredients
- 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 ounce) black beans, rinsed and drained
- 2 cups enchilada sauce, divided
- 2 teaspoons cumin
- 1 cup jack cheese, shredded
- 8 flour tortillas
Instructions
- In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion. Pour onto a large baking sheet and roast in a 450 degree oven for about 20 minutes, turning halfway through.
- Return roasted veggies to a large bowl and combine with black beans and cumin.
- In a 13x9 baking dish, pour ¼ cup enchilada sauce in bottom of pan to keep tortillas from sticking. Fill each tortilla with squash mixture and place in baking dish. Repeat until all filling is used and tortillas are lined up in dish. Pour remaining sauce over top of tortillas and top with shredded cheese.
- Cover and bake in a 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes to melt cheese.
- Serve and enjoy!
Notes
- You can use corn tortillas if you choose, my family prefers flour
- Swap out the enchiladas sauce for green if preferred.
- See our blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 1040mgCarbohydrates: 51gFiber: 7gSugar: 9gProtein: 11g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.