Description
These Butternut Squash Black Bean Enchiladas are a delicious and hearty meatless meal perfect for a comforting weeknight dinner. Roasted butternut squash combines with black beans and warm spices, wrapped in tender flour tortillas, smothered in enchilada sauce, and baked with melted jack cheese for a satisfying and flavorful dish.
Ingredients
Scale
Squash and Bean Filling
- 4 cups butternut squash (peeled and diced)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cloves garlic (pressed)
- 1/2 medium onion (diced)
- 1 can black beans, rinsed and drained (15 ounce)
- 2 teaspoons cumin
Enchilada Assembly
- 2 cups enchilada sauce (divided)
- 1 cup jack cheese (shredded)
- 8 flour tortillas
Instructions
- Roast the Butternut Squash: In a large bowl, combine the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Spread the mixture evenly onto a large baking sheet and roast in a preheated 450°F oven for about 20 minutes, turning the vegetables halfway through to ensure even roasting.
- Mix with Black Beans and Cumin: After roasting, transfer the cooked squash and onion mixture back to a large bowl. Add the rinsed and drained black beans along with the cumin, and stir everything together thoroughly to combine the flavors.
- Prepare the Baking Dish: Pour 1/4 cup of enchilada sauce into the bottom of a 13×9-inch baking dish to prevent the tortillas from sticking during baking.
- Assemble Enchiladas: Scoop a portion of the squash and black bean mixture into each flour tortilla and roll it up. Place each filled tortilla seam-side down in the prepared baking dish, lining them up side by side until all the filling and tortillas are used.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled tortillas. Sprinkle the shredded jack cheese over the top to cover the enchiladas completely.
- Bake Covered: Cover the baking dish with foil and bake in a preheated 350°F oven for 30 minutes to heat through and allow the flavors to meld.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes to melt and slightly brown the cheese on top.
- Serve: Remove from the oven and serve warm. Enjoy your hearty and flavorful butternut squash black bean enchiladas!
Notes
- This recipe is ideal for a meatless dinner that’s both filling and flavorful.
- Roasting the butternut squash enhances its natural sweetness and adds depth to the dish.
- For a spicier version, consider adding some diced jalapeños or a pinch of red chili flakes to the filling.
- Use gluten-free tortillas if you want to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada
- Calories: 347
- Sugar: 9 g
- Sodium: 1040 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 14 mg
