Butternut Squash and Black Bean Enchiladas with Avocado Cream

Butternut Squash and Black Bean Enchiladas with Avocado Cream

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


  • 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

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the butternut squash cubes with olive oil, cumin, chili powder, garlic powder, salt, and pepper until well coated.
  3. 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.
  4. 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.
  5. 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.
  6. Grease a baking dish with a little olive oil or cooking spray.
  7. Warm the flour tortillas in the microwave or on a stovetop until pliable.
  8. 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.
  9. Pour the avocado cream over the enchiladas, spreading it evenly.
  10. Sprinkle the remaining shredded Monterey Jack cheese over the top.
  11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  12. Remove from the oven and let the enchiladas cool for a few minutes before serving.
  13. 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!

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