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

 

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!


Nutrition Information:

Quickview
283k Calories
10g Protein
10g Total Fat
38g Carbs
22% Health Score
Limit These
Calories
283k
14%

Fat
10g
16%

  Saturated Fat
3g
23%

Carbohydrates
38g
13%

  Sugar
7g
8%

Cholesterol
12mg
4%

Sodium
1154mg
50%

Get Enough Of These
Protein
10g
22%

Vitamin A
7955IU
159%

Fiber
6g
28%

Folate
92µg
23%

Manganese
0.46mg
23%

Vitamin C
18mg
22%

Phosphorus
205mg
21%

Vitamin B1
0.3mg
20%

Calcium
195mg
20%

Iron
3mg
18%

Selenium
10µg
15%

Potassium
487mg
14%

Magnesium
54mg
14%

Vitamin B3
2mg
12%

Vitamin E
1mg
11%

Vitamin B2
0.18mg
10%

Copper
0.2mg
10%

Vitamin B6
0.19mg
9%

Zinc
1mg
7%

Vitamin B5
0.47mg
5%

Vitamin K
4µg
4%

Vitamin B12
0.12µg
2%

covered percent of daily need
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