1. Recipes

How to Make Roasted Butternut and Black Bean Enchiladas - A Step-by-Step Guide

Roasted Butternut and Black Bean Enchiladas are a flavorful and satisfying vegetarian dish that is perfect for a cozy dinner. The combination of roasted butternut squash, black beans, and gooey melted cheese, all wrapped in a warm tortilla and smothered in a zesty enchilada sauce, creates a dish that is sure to please everyone at the dinner table.

What makes these enchiladas so special is the use of roasted butternut squash. Roasting the squash brings out its natural sweetness and adds...

Read more Snack recipes

Ingredients

  • 4 cups peeled and diced butternut squash
  • ½ onion, diced
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 teaspoons chipotle powder
  • ½ teaspoon kosher salt
  • cooking spray
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 ounces crumbled goat cheese
  • 1 (14 ounce) can enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 ounces crumbled cotija cheese
  • ¼ cup chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 enchiladas

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
  • Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
  • Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
  • Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
  • Bake in the preheated oven until heated through, about 25 minutes.

    • Nutrition

    262 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 601mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 7g
    • Total Sugars: 3g
    • Protein: 10g
    • Vitamin C: 21mg
    • Calcium: 171mg
    • Iron: 3mg
    • Potassium: 643mg

    Categories

    Roasted recipes
    Butternut recipes
    Black bean recipes
    Enchilada recipes