Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that combines the sweet, nutty flavor of roasted butternut squash with the hearty richness of black beans. These enchiladas are not just a meal; they're a culinary adventure that will tantalize your taste buds and impress even the pickiest eaters. Packed with vibrant flavors, nutrients, and a perfect balance of textures, this recipe is about to become your new go-to comfort food that's both delicious and surprisingly healthy!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 butternut squash (peeled and diced)
- 1 can black beans (drained and rinsed)
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup cheese (shredded)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the butternut squash by peeling, removing seeds, and cutting into small ½-inch cubes. Spread the cubes on the prepared baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, salt, and pepper.
- Roast the butternut squash in the preheated oven for 20-25 minutes, stirring once halfway through, until the squash is tender and lightly caramelized.
- In a large mixing bowl, combine the roasted butternut squash, drained black beans, and corn. Mix gently to combine and season with additional salt and pepper if needed.
- 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, rolling tightly and placing seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well-covered.
- Sprinkle the shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from the 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 a more complex taste profile.
- Tortilla Technique: Always warm your tortillas before rolling to prevent cracking. A quick 10-15 seconds in the microwave or a light skillet warm-up makes them more pliable.
- Don't Overfill: Be careful not to overstuff your enchiladas. This can make rolling difficult and cause them to break during baking.
- Cheese Matters: Use a good melting cheese like Monterey Jack or a Mexican blend for the best results.
- Make Ahead Friendly: You can prepare these enchiladas in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Customize Your Toppings: Fresh cilantro, sliced avocado, or a dollop of sour cream can elevate this dish from great to extraordinary.
- Meal Prep Tip: This recipe freezes beautifully. Make a double batch and freeze for an easy future meal!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
