Are you looking for a delicious and satisfying vegetarian recipe? Look no further! These Butternut Squash and Black Bean Enchiladas with Avocado Cream are packed with flavor and will leave you wanting more. Whether you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to impress. So let's get cooking!
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 40 mins | 1 hr | 4 servings |
Ingredients
- 1 butternut squash, peeled, seeded, and cut into small cubes (about 3 cups or 450g)
- 1 tablespoon olive oil (15ml)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon chili powder (5g)
- 1/2 teaspoon garlic powder (2.5g)
- Salt and pepper, to taste
- 1 can black beans, rinsed and drained (15 oz or 425g)
- 1 cup shredded Monterey Jack cheese (115g)
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro (15g)
For the Avocado Cream:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt (60g)
- 1 tablespoon lime juice (15ml)
- Salt, to taste
Cooking Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the butternut squash cubes with olive oil, cumin, chili powder, garlic powder, salt, and pepper until well coated.
- Spread the seasoned butternut squash on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- In the meantime, prepare the avocado cream by scooping out the flesh of the avocado into a blender or food processor. Add Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy. Set aside.
- Remove the roasted butternut squash from the oven and let it cool slightly. Transfer it to a mixing bowl and add black beans, half of the shredded Monterey Jack cheese, and chopped cilantro. Stir to combine.
- Grease a baking dish with a little olive oil or cooking spray.
- Warm the flour tortillas in the microwave or on a stovetop until pliable.
- Spoon about 1/4 cup (60ml) of the butternut squash and black bean mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam side down in the greased baking dish.
- Pour the avocado cream over the enchiladas, spreading it evenly.
- Sprinkle the remaining shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Garnish with additional chopped cilantro, if desired.
Serving Suggestions
These Butternut Squash and Black Bean Enchiladas with Avocado Cream are perfect for a cozy weeknight dinner or a casual gathering with friends. Serve them with a side of Mexican rice and a fresh green salad for a complete meal. They also make a great option for vegetarian potlucks or parties. Enjoy the delicious flavors and the satisfaction of a hearty vegetarian dish!
