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Black Bean and Butternut Squash Enchiladas

Black Bean and Butternut Squash Enchiladas

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Indulge in the delightful flavors of Black Bean and Butternut Squash Enchiladas, a hearty and satisfying dish perfect for any occasion. These enchiladas feature a rich filling of roasted butternut squash, creamy black beans, and gooey cheese, all wrapped in warm tortillas and smothered in savory enchilada sauce. Not only are they simple to prepare, but they also offer a nutritious option that doesn’t skimp on taste. Ideal for family dinners or casual gatherings with friends, this dish is sure to please everyone at the table. Serve them with fresh garnishes like avocado and cilantro for an added pop of flavor!

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 8 flour or corn tortillas
  • 2 cups enchilada sauce (red or green)
  • 2 cups shredded cheese (cheddar or Monterey Jack)
  • Sliced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash with olive oil and spices; roast for 20–25 minutes until tender.
  3. In a mixing bowl, combine roasted squash with black beans, corn, onion, and cilantro.
  4. Spread enchilada sauce in a baking dish, fill each tortilla with the mixture, roll up tightly, and place seam-side down in the dish.
  5. Top with remaining sauce and cheese; cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbling.

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