Description
Butternut squash and black bean enchiladas are a hearty and colorful dish, perfect for cozy dinners or entertaining guests. Enjoy a delightful mix of flavors in every bite!
Ingredients
Scale
- 2 cups butternut squash, roasted and mashed
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheese (Monterey Jack or cheddar)
- 1 lime, juiced
- 1 tsp cumin
- 1/4 cup fresh cilantro, chopped
- 8 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1/2 cup sour cream or Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 30-40 minutes until tender.
- Let the roasted squash cool slightly, then mash it in a bowl.
- Mix in black beans, half of the shredded cheese, lime juice, cumin, and cilantro.
- Warm the corn tortillas until pliable.
- Fill each tortilla with about two tablespoons of the filling; roll tightly and place seam-side down in a greased baking dish.
- Pour enchilada sauce generously over the rolled tortillas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.
- Serve hot, drizzled with sour cream or Greek yogurt.
Nutrition
- Serving Size: 2 enchiladas (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: - For added greens, consider incorporating chopped spinach into the filling. - Leftover enchiladas can be stored in an airtight container in the fridge for up to five days.