Butternut Squash Black Bean Enchiladas
The recipe Butternut Squash Black Bean Enchiladas can be made in around 1 hour and 25 minutes. This side dish has 283 calories, 11g of protein, and 10g of fat per serving. This lacto ovo vegetarian recipe serves 8 and costs 98 cents per serving. This recipe from Shugary Sweets has 1078 fans. If you have green enchilada sauce, onion, canned black beans, and a few other ingredients on hand, you can make it. Several people really liked this Mexican dish. With a spoonacular score of 88%, this dish is super. If you like this recipe, you might also like recipes such as Butternut Squash & Black Bean Enchiladas, Butternut Squash, Black Bean & Spinach Enchiladas, and Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 60 minutes
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Ingredients:
1/4 tsp black pepper
4 cup butternut squash, peeled and diced
1 can (15oz) black beans, rinsed and drained
1 tsp cumin
8 flour tortillas
3 cloves garlic, pressed
2 cup green enchilada sauce, divided
1 cup jack cheese, shredded
1/2 tsp kosher salt
2 Tbsp olive oil
1/2 medium onion, diced
Equipment:
bowl
baking sheet
baking pan
oven
aluminum foil
Cooking instruction summary:
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 1/4 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!
Step by step:
1. In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion.
2. 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 1/4 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.
3. Pour remaining sauce over top of tortillas and top with shredded cheese. Cover and bake in a 350 degree oven for 30 minutes.
4. Remove foil and bake an additional 10 minutes to melt cheese.
5. Serve and enjoy!
