Butternut Squash Black Bean Enchiladas Recipe

Introduction

These Butternut Squash Black Bean Enchiladas are a flavorful and comforting vegetarian meal. Roasted squash combined with black beans and spices, all wrapped in soft tortillas and baked with enchilada sauce and melty cheese. Perfect for a cozy dinner any night of the week.

Ingredients

• 4 cups butternut squash (peeled and diced)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cloves garlic (pressed)
• 1/2 medium onion (diced)
• 1 can black beans, rinsed and drained (15 ounces)
• 2 cups enchilada sauce (divided)
• 2 teaspoons cumin
• 1 cup jack cheese (shredded)
• 8 flour tortillas

Instructions

1. Step 1: In a large bowl, mix the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Spread the mixture evenly on a large baking sheet.
2. Step 2: Roast the squash and onion mixture in a 450°F oven for about 20 minutes, turning halfway through to ensure even cooking.
3. Step 3: Return the roasted vegetables to a large bowl and stir in the rinsed black beans and cumin until combined.
4. Step 4: In a 13×9 inch baking dish, pour 1/4 cup of enchilada sauce to coat the bottom and prevent sticking.
5. Step 5: Fill each flour tortilla with the squash and bean mixture, roll up, and place seam side down in the baking dish. Continue until all filling is used and the tortillas are lined up in the dish.
6. Step 6: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded jack cheese on top.
7. Step 7: Cover the dish with foil and bake at 350°F for 30 minutes. Then remove the foil and bake an additional 10 minutes to melt and slightly brown the cheese.
8. Step 8: Let the enchiladas cool for a few minutes before serving. Enjoy!

Tips & Variations

• For extra flavor, add chopped fresh cilantro or a squeeze of lime juice before serving.
• Use corn tortillas instead of flour for a gluten-free option.
• Substitute black beans with pinto or kidney beans if preferred.
• Add diced jalapeños or a pinch of chili powder for some heat.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes or until heated through. You can also microwave individual portions, but the oven helps keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover, and refrigerate. Bake them fresh when ready to eat for the best texture and flavor.

Can I use canned butternut squash instead of fresh?

Fresh butternut squash works best for roasting and texture, but if using canned, drain well and reduce roasting time since canned squash is softer. You may want to sauté it lightly instead of roasting.

Butternut Squash Black Bean Enchiladas Recipe

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Delicious and hearty Butternut Squash Black Bean Enchiladas featuring roasted butternut squash, black beans, and warm spices, all wrapped in soft flour tortillas, topped with enchilada sauce and melted jack cheese. This comforting vegetarian meal is perfect for a cozy dinner and packed with flavor and nutrients.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables and Filling

• 4 cups butternut squash (peeled and diced)
• 3 cloves garlic (pressed)
• 1/2 medium onion (diced)
• 1 can black beans, rinsed and drained (15 ounce)

Seasonings and Oils

• 2 Tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons cumin

Other Ingredients

• 2 cups enchilada sauce (divided)
• 1 cup jack cheese (shredded)
• 8 flour tortillas

Instructions

1. Prepare and Roast Squash: In a large bowl, mix the diced butternut squash with olive oil, kosher salt, black pepper, pressed garlic, and diced onion. Spread the mixture evenly on a large baking sheet and roast in a preheated 450°F (232°C) oven for about 20 minutes, turning the squash halfway through to ensure even roasting.
2. Combine Filling Ingredients: Once roasted, transfer the squash and onion mixture back to a large mixing bowl. Add the rinsed and drained black beans along with the cumin, mixing everything thoroughly to create the enchilada filling.
3. Prepare Baking Dish and Assemble Enchiladas: Pour 1/4 cup of enchilada sauce into the bottom of a 13×9-inch baking dish to prevent sticking. Fill each flour tortilla with the squash and bean mixture, then roll up and place seam-side down in the baking dish. Repeat this process until all the filling is used and the tortillas are lined up in the dish.
4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the tortillas. Sprinkle the shredded jack cheese generously over everything to cover the enchiladas.
5. Bake Enchiladas: Cover the baking dish with foil and bake in a preheated 350°F (177°C) oven for 30 minutes. Then remove the foil and bake for another 10 minutes to melt and slightly brown the cheese on top.
6. Serve: Remove from oven and let cool slightly. Serve warm and enjoy your flavorful butternut squash black bean enchiladas!

Notes

• You can substitute corn tortillas for a gluten-free option if desired.
• To vary the flavor, add chopped fresh cilantro or a squeeze of lime juice before serving.
• For a vegan version, omit the cheese or use a plant-based cheese alternative.
• Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
• If butternut squash is not available, you can use sweet potatoes as an alternative.

Keywords: butternut squash enchiladas, black bean enchiladas, vegetarian enchiladas, roasted squash recipe, easy Mexican dinner