Name: Butternut Squash and Black Bean Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 6
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded and diced into 1/2-inch cubes; 2 tablespoons olive oil, divided; 1 medium onion, diced; 3 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); 1 (15 oz) can black beans, drained and rinsed; 12 corn tortillas (6-inch); 2 cups red enchilada sauce, homemade or store-bought; 2 cups shredded Mexican cheese blend, divided; 1/2 cup fresh cilantro, chopped, plus more for garnish; 1 lime, cut into wedges for serving; Salt and freshly ground black pepper to taste

Instructions

Roast the butternut squash

Preheat oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread in an even layer and roast for 25-30 minutes until tender and lightly browned, stirring halfway through. Reduce oven temperature to 375°F (190°C) after removing the squash.
Prepare the filling

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, cumin, chili powder, and cayenne (if using) and cook for 1 minute until fragrant. Gently stir in the roasted butternut squash and black beans. Remove from heat and stir in 1/2 cup of cheese and the chopped cilantro. Season with salt and pepper to taste.
Soften the tortillas

Wrap the stack of tortillas in damp paper towels and microwave for 30-45 seconds until warm and pliable. Alternatively, heat each tortilla briefly in a dry skillet until softened, about 10 seconds per side.
Assemble the enchiladas

Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/3 cup of the butternut squash and black bean mixture. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
Add sauce and cheese

Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure to cover all the tortillas. Sprinkle the remaining 1 1/2 cups of cheese over the top.
Bake the enchiladas

Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese is melted and bubbly and the edges of the tortillas are crispy.
Garnish and serve

Let the enchiladas rest for 5 minutes before serving. Garnish with additional fresh cilantro and serve with lime wedges for squeezing over the top. Optional toppings include diced avocado, sour cream, or sliced jalapeños.

Butternut Squash and Black Bean Enchiladas

Ingredients

Instructions

Nutritional Information