Get ready to transform your dinner routine with these mouthwatering Butternut Black Bean Enchiladas that combine the rich, creamy sweetness of roasted butternut squash with hearty black beans and a kick of Mexican-inspired spices. This recipe is about to become your new obsession - a perfect blend of comfort, nutrition, and explosive flavor that will have your family begging for seconds! Whether you're a vegetarian looking for a protein-packed meal or simply someone who loves incredible taste, these enchiladas are about to revolutionize your dinner table.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, cumin, chili powder, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until squash is tender and lightly caramelized.
- In a mixing bowl, combine the roasted butternut squash, drained black beans, and mix gently. Season with additional salt and pepper to taste.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable. This prevents cracking when rolling.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Fill each tortilla with the butternut squash and black bean mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
- Sprinkle shredded cheese evenly over the top of the enchiladas.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Optionally, garnish with fresh cilantro, sour cream, or sliced avocado.
Tips
- Roasting is Key: Take your time roasting the butternut squash. The caramelization adds depth of flavor and creates those irresistible crispy edges.
- Tortilla Technique: Always warm your tortillas before rolling to prevent cracking. A quick 10-15 seconds in the microwave or a light skillet pass works wonders.
- Cheese Selection: While the recipe suggests cheddar or Monterey Jack, feel free to experiment with pepper jack for an extra spicy kick or a Mexican blend for more complexity.
- Make-Ahead Magic: You can prepare the filling and assemble the enchiladas hours in advance, refrigerating until you're ready to bake. This makes it perfect for meal prep or entertaining.
- Garnish Generously: Don't skip the optional garnishes! Fresh cilantro, a dollop of sour cream, or sliced avocado can elevate these enchiladas from great to absolutely phenomenal.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 43g
Protein: 15g
Fat: 12g
Saturated Fat: g
Cholesterol: 23mg
