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Butternut Squash Black Bean Enchiladas

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
These flavorful enchiladas combine roasted butternut squash and black beans for a hearty vegetarian meal with a spicy, cheesy topping.

Ingredients

Vegetables

  • 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 cups enchilada sauce (divided)
  • 2 teaspoons cumin
  • 1 cup jack cheese (shredded)

Instructions 

  • Mix squash with olive oil, salt, pepper, garlic, and onion; roast at 450°F (230°C) for 20 minutes, turning halfway.
  • Combine roasted veggies with black beans and cumin in a large bowl.
  • Spread 1/4 cup enchilada sauce in a baking dish; fill tortillas with squash mixture, roll up, and place in dish. Cover with remaining sauce and cheese.
  • Bake at 350°F (175°C) for 30 minutes, then uncover and bake 10 more minutes to melt cheese.
  • Serve hot and enjoy!

Notes

For extra flavor, top with fresh cilantro or a squeeze of lime before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian